Whiskey · Strong
New York Sour
A whiskey sour elevated by a dramatic float of dry red wine, creating a stunning two-tone cocktail — the amber sour base beneath a deep ruby-red wine layer, garnished with a lemon peel.
- Time
- 7 min
- Servings
- 1
- Glass
- Old-fashioned glass
Ingredients
- Rye whiskeyRye whiskeyRye whiskey is a type of American whiskey made primarily from rye grain, known for its spicy and robust flavor profile. It is commonly used in classic cocktails like the Manhattan and Old Fashioned.60 ml
- Fresh lemon juiceFresh lemon juiceFresh lemon juice is the acidic liquid extracted from ripe lemons, commonly used in cocktails for its bright, tangy flavor. It adds balance and enhances other ingredients in drinks.30 ml
- Simple SyrupSimple SyrupSimple syrup is a liquid sweetener made by dissolving sugar in water, typically in equal parts. It is commonly used in cocktails to easily sweeten drinks without granulated sugar.20 ml
- Egg whiteEgg whiteEgg white is the clear, viscous part of an egg that surrounds the yolk, primarily composed of water and proteins. It is often used in cocktails to create a frothy texture and smooth mouthfeel.1
- Dry red wine (float, e.g. Malbec or Shiraz)Dry red wine (float, e.g. Malbec or Shiraz)Dry red wine is a fermented beverage made from dark-colored grape varieties, characterized by its rich, tannic flavor. It is often used as a float in cocktails to add depth and complexity.20 ml
Gear
Method
- 1
Combine rye whiskeyrye whiskeyRye whiskey is a type of American whiskey made primarily from rye grain, known for its spicy and robust flavor profile. It is commonly used in classic cocktails like the Manhattan and Old Fashioned. (or bourbon), fresh lemon juicefresh lemon juiceFresh lemon juice is the acidic liquid extracted from ripe lemons, commonly used in cocktails for its bright, tangy flavor. It adds balance and enhances other ingredients in drinks., simple syrupsimple syrupSimple syrup is a liquid sweetener made by dissolving sugar in water, typically in equal parts. It is commonly used in cocktails to easily sweeten drinks without granulated sugar., and egg whiteegg whiteEgg white is the clear, viscous part of an egg that surrounds the yolk, primarily composed of water and proteins. It is often used in cocktails to create a frothy texture and smooth mouthfeel. in a shaker without ice.
- 2
Dry shake vigorously for 15 seconds to emulsify the egg whiteegg whiteEgg white is the clear, viscous part of an egg that surrounds the yolk, primarily composed of water and proteins. It is often used in cocktails to create a frothy texture and smooth mouthfeel. and build foam.
- 3
Add ice to the shaker, then shake again for another 10–12 seconds until well chilled.
- 4
Strain into a rocks glass over a large ice cube.
- 5
Slowly float the red wine on top by pouring it gently over the back of a bar spoon — it will rest on top of the sour, creating the signature two-tone effect. Express a lemon peel over the top and use as garnish.
