New York Sour

In order to make it easier for you to float the red wine, use a speed pourer (or transfer the wine into a vessel with a spout) in order to better control its flow. Additionally, place a barspoon (facing down) on the surface of the drink and pour on the back of the spoon instead of doing it directly into the cocktail.

Bordeaux-style wine was used in the earliest recipes for this drink. However, feel free to use your favorite, or one that you feel will pair well with your choice of whiskey.

You can make this drink with any type of whisk(e)y: Bourbon or rye are commonly used but we find it also works quite well with Scotch.

If you want to experiment with this recipe, consider cutting back on the simple syrup and replacing the red wine with ruby port.

Despite its name, it is believed that the New York Sour was created some time in the 1880s in Chicago. Back then it went by several other names, including the Continental Sour and the Southern Whiskey Sour.

The recipe later became known as a New York Sour, most likely because that’s where it became popular.

The earliest recipes call for Claret. Claret is an old English and French word referring to a dry red wine produced in the Bordeaux region of France.

The oldest printing of a New York Sour (with that name) is in 1934’s