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Chicago, United States

New York Sour

Also known as Continental Sour, Southern Whiskey Sour, Claret Sour

A whiskey sour with a red wine float that pools on top, adding a dry, fruity edge to a rich, tart drink.

whiskeysourred winetanniccitrusspicyfoamyclassic

%

ABV

Difficulty

New York Sour

Overview

What this drink is like

The first sip hits you with tart lemon and the dry, tannic bite of the wine. Underneath that, the rye brings warm spice and a touch of sweetness to hold it together. The finish is a mix of lingering fruit and baking spice.

Who will like it

For people who like whiskey sours but want something with a drier, wine-forward top layer to cut the richness.

When to drink

Drink this in the fall or winter when you want something tart but warming.

Ordering tip

Ask for rye instead of bourbon if you want it spicery and dry, or ask for the egg white if you prefer a silkier texture.

Ice: Large CubeTemp: ColdCost: $2–$4Glass: Old FashionedHome bar friendly

Flavor

Taste profile

This drink starts with a sharp, tart bite from the lemon and a dry, fruity wash from the wine floating on top. As you drink, the rye warms things up with a spicy kick, while the egg white smooths out the edges. It is a sour that asks you to pay attention, shifting from dry and tannic to warm and spicy as you work through the glass.

Finish: The finish runs medium-long, leaving dry wine tannins and warm rye spice on your tongue after the sour fades.

Primary tastes

sourfruityspicy

Secondary

sweetearthy

Aroma

lemon zestdark fruitbaking spice
  • Bitternessmoderate bitterness

    The red wine adds a dry, tannic bite that sits right on the edge of bitter.

  • Sweetnessbalanced sweetness

    The simple syrup takes the edge off the lemon and rye without making it sugary.

  • Sournessquite sour

    The lemon juice hits hard up front, giving the drink its classic sour backbone.

  • Strengthfairly strong

    The rye and the wine pour make this a stiff drink that you can feel.

  • Refreshingmoderately refreshing

    The citrus and ice make it cooling, but the rye and wine keep it grounded.

  • Creaminesslight body

    The egg white adds a soft, silky texture to the middle of the sip.

  • Complexityfairly complex

    The sharp sour base and the dry, fruity wine float create a two-layer flavor experience.

Recipe

Make it at home

Shaken · Old Fashioned · equal parts on Rye Whiskey. Straight rye recommended for spice

Before you start

Pop your rocks glass in the freezer for a few minutes if you like, and separate your egg white from the yolk beforehand so you don't fumble it.

Ingredients

  • Rye WhiskeyBase Spirit60ml
  • Lemon JuiceJuiceFresh squeezed30ml
  • Simple SyrupSyrup1:1 ratio15ml
  • Egg WhiteoptionalDairyAdds texture and foam15ml
  • Red WineOtherDry red like Malbec or Syrah for the float15ml
  • Lemon PeelGarnish1 twist

Garnish: Lemon twist

Tools

  • Shaker tin · Shaking

    Shaking the sour ingredients with ice to chill and foam

    At home: Mason jar with a tight lid

  • Hawthorne strainer · Straining

    Straining ice out of the shaker into the glass

    At home: Slotted spoon

  • Jigger · Measuring

    Measuring the liquids accurately

    At home: Measuring spoons

  • Bar spoon · Mixing

    Floating the red wine gently on top of the foam

    At home: Tablespoon turned upside down

  • Rocks glass · Serving

    Serving the drink over a large ice cube

    At home: Any short, sturdy glass

Ingredients and tools to make New York Sour
Ingredients and tools

Steps

  1. 1

    Put the rye, lemon juice, simple syrup, and egg white into your shaker without any ice. Seal it tight and shake hard for about 10 seconds until you feel the tin get cold and the mixture looks thick and frothy.

    ~10s

    Step 1 — how to make New York Sour

    !Not shaking long enough leaves the egg white watery instead of foamy.

  2. 2

    Open the shaker, fill it to the top with ice, and seal it again. Shake for another 10 to 12 seconds until the outside of the shaker frosts over and feels ice cold to the touch.

    ~12s

    Step 2 — how to make New York Sour

    !Shaking too softly will not chill the drink down fast enough.

  3. 3

    Put a large ice cube in your chilled rocks glass. Pop the Hawthorne strainer on the shaker and fine strain the drink into the glass, pouring slowly so you keep the foam intact.

    Step 3 — how to make New York Sour

    !Pouring too fast will break the foam and leave you with a flat top.

  4. 4

    Take your bar spoon, flip it upside down, and rest it just above the foam against the inside of the glass. Slowly pour the red wine over the back of the spoon so it floats on top of the drink instead of mixing in.

    Step 4 — how to make New York Sour

    !Pouring the wine too fast or directly into the liquid will make it sink and turn the whole drink purple.

  5. 5

    Take your lemon peel and give it a gentle twist over the drink to spray the citrus oils onto the foam. Drop the peel onto the top of the drink and serve it right away.

    Step 5 — how to make New York Sour

    !Twisting too hard will snap the peel and spray oils everywhere but the glass.

Serve

Serve it right away while the foam is thick and the wine layer is distinct. The drink should look like a dark red cap sitting on a pale white cloud.

Variations

Ingredient substitutions

Each row shows what you can swap in place of an original ingredient, and how the drink changes.

Swap options for Rye Whiskey

  • Rye WhiskeyBourbon Whiskey
    Match
    Common availability

    Rye Whiskey → Bourbon Whiskey: Bourbon makes the drink sweeter and less spicy, leaning into caramel notes.

Swap options for Red Wine

  • Red WinePort
    Match
    Common availability

    Red Wine → Port: Port makes the float sweeter and richer, turning the drink into a dessert-like sipper.

Swap options for Egg White

  • Egg WhiteAquafaba
    Match
    Common availability

    Egg White → Aquafaba: Aquafaba creates a similar foam without using eggs, though the texture is slightly lighter.

Related

Similar cocktails

Cousin drinks that share DNA with this one — each profile stands on its own.

Whiskey Sour

Similar cocktail

Whiskey Sour

The Whiskey Sour lacks the red wine float.

Match

Both drinks share the same tart, spicy foundation, but the wine float on the New York Sour adds a dry, fruity layer that changes the finish entirely.

In common: Sour base, Citrus and whiskey, Shaken with egg white

Ingredients

Both share

Rye Whiskey, Lemon Juice, Simple Syrup, Egg White

Only in New York Sour

Red Wine

The New York Sour adds a layer of dry red wine to the standard Whiskey Sour formula.

Flavor

Shared flavors

Tart citrus base, Whiskey warmth, Foamy top

How Whiskey Sour differs

Dry tannic finish, Fruity aroma, Two-toned appearance

View recipe & details →

Ward Eight

Similar cocktail

Ward Eight

Ward Eight uses grenadine and orange juice instead of a wine float.

Match

While both are rye sours, the Ward Eight is sweeter and juicier, whereas the New York Sour is drier and more tannic.

In common: Sour base, Rye whiskey, Shaken

Ingredients

Both share

Rye Whiskey, Lemon Juice, Simple Syrup

Only in New York Sour

Red Wine, Egg White

Only in Ward Eight

Orange Juice, Grenadine

Ward Eight swaps the dry wine float for sweet grenadine and orange juice, making it fruitier.

Flavor

Shared flavors

Rye spice, Sour citrus backbone

How Ward Eight differs

Sweeter profile, No tannic bite, Pomegranate notes

View recipe & details →

History

Origin

The drink originated in Chicago in the 1880s under the name Continental Sour or Southern Whiskey Sour, where a bartender floated claret on a standard whiskey sour. It later became known as the New York Sour when the drink gained popularity in Manhattan bars.

Era
1880s
Confidence

The use of egg white is traditional but sometimes omitted; the wine float is the defining feature.

Practical

Tips & pitfalls

What works at home and what to skip when making this drink.

Tips

Worth knowing before you pour

  • Use a dry red wine like Malbec so the float doesn't make the drink too sweet.
  • Flip the bar spoon upside down to pour the wine slowly over the foam.
  • Dry shake first to get a thick foam before adding ice.

Avoid

Common mistakes

  • Don't skip the dry shake or the egg white won't foam properly.
  • Don't pour the wine directly into the liquid or it will mix and look muddy.