New York Sour – New York – Whiskey Sour, Red Wine

I love the New York Sour because it’s a fresh twist on the classic Whiskey Sour, originating in late 19th-century New York with bourbon, lemon juice, simple syrup, and a red wine float for that sophisticated flair. I always add 4 to 6 mint leaves for a cool, herbal kick, either muddled or whole. Shake it well, strain over ice, and pour the wine slowly for a stunning layer. You’ll discover more tips on variations ahead.

History

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The New York Sour cocktail, a variation of the classic Whiskey Sour, originated in the United States in the late 19th century, likely in New York City, where its blend of whiskey, lemon, sugar, and a red wine float reflected the city’s vibrant immigrant culture and innovative bar scene.

Regional variations include using different whiskeys, such as bourbon in the South or rye in the Northeast, signifying local preferences and ingredient availability that highlight America’s diverse distilling traditions.

Traditionally served at social gatherings, cocktail hours, or in upscale bars, it embodies a sense of sophistication and is often enjoyed during celebrations or as a refined after-dinner drink.

Ingredients

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– 4 to 6 fresh mint leaves – for that whisper of freshness that ties it all together, what a clever touch.

Whether you gently muddle them for a burst of aroma or toss them in whole for a subtler hint, they’re like a refreshing breeze in a bustling city;

I always imagine them as the unsung hero, adding a cool, herbal note that says, “Let’s not forget the little things that make life interesting,” even if I’m the type to fumble with herbs now and then.

Preparation

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Let’s jump into making a New York Sour, that classic cocktail with a twist of red wine floating on top like a sunset over the city skyline.

It’s all about balancing bold flavors with a touch of elegance, and honestly, who doesn’t love a drink that feels a bit fancy without being too fussy?

We’ll start by gathering your ingredients and shaking things up, because nothing beats that satisfying clink of ice in a shaker.

To get this cocktail just right, follow these steps in order—it’s simpler than it sounds, even if I sometimes second-guess my pouring technique.

1. In a cocktail shaker filled with ice, combine 2 oz bourbon, 0.75 oz fresh lemon juice, and 0.75 oz simple syrup.

Give it a good shake for about 15-20 seconds until the mixture is well-chilled; this is where the magic happens, blending that spirited bourbon with the tart lemon for a base that’s both punchy and smooth, like a friendly debate over drinks.

2. Strain the shaken mixture into a rocks glass filled with fresh ice, which helps keep everything cool without watering it down too fast—trust me, it’s that little detail that elevates the whole experience.

3. Slowly pour 0.5 oz red wine over the back of a spoon held just above the drink’s surface; this creates that signature float, layering the wine on top for a beautiful contrast.

Though if it mixes a bit, well, imperfections can make it taste even better sometimes.

4. Finally, add 4 to 6 fresh mint leaves either whole for a subtle hint or gently muddled at the bottom for more aroma.

It’s like adding a hint of vitality, reminding us that even in cocktail-making, the small touches count.

And there you have it, a New York Sour ready to impress with its layered flavors and visual appeal.

What I like about this recipe is how it invites a bit of experimentation—maybe adjust the mint for your taste—without overwhelming the basics, because let’s face it, we’re all just winging it in the kitchen now and then.

Cheers to that invigorating finish, where the mint whispers its cool notes amidst the bourbon’s warmth.

Tips and Variations

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When it comes to tweaking a New York Sour, start by playing with that mint—try muddling those 4-6 leaves just a touch more if you want a bolder, fresher burst, or leave them whole for a subtle whisper of coolness that doesn’t overpower the bourbon’s cozy warmth, because who knew a little herb could elevate your drink like an unexpected plot twist.

For variations, swap in rye whiskey for a spicier kick instead of bourbon, or experiment with a fruity red wine like a Merlot over a Cabernet to change that floating layer’s tartness, though if you’re like me and occasionally pour a bit too enthusiastically, the colors might blend in a delightfully messy way.

And here’s a handy tip: if the simple syrup feels too sweet, cut it back to 0.5 oz and add a splash more lemon juice for balance, turning this classic into your own signature sipper without much fuss, especially on those evenings when you’re just aiming for easy elegance.