New York Sour

The New York Sour is a Whiskey Sour with a float of dry red wine poured gently over the top. The wine sits as a deep crimson layer above the cloudy sour — a striking drink that tastes as considered as it looks.

A Sour From Chicago

Despite the name, the New York Sour appears to have originated in Chicago in the 1880s, under names including the Continental Sour and the Southern Whiskey Sour. The 'New York' label attached itself later and, as these things go, won.

Floating the Wine

The float is the whole trick. Pour a dry, fruit-forward red — a Malbec or Shiraz works well — slowly over the back of a bar spoon so it settles on top rather than mixing in. The drinker then pulls a little wine into each sip.

Why It Works

The red wine adds tannin and dark fruit to the bright, sweet-sour base. It is the same logic as a dash of bitters: a dry, structuring element that keeps the drink from being merely sweet.

The Whiskey Sour Family