On the Sauce: New York Sour (with video)

For the whiskey sour averse, a New York Sour, topped with red wine, could be what you're missing.

click to enlarge On the Sauce: New York Sour (with video) - Chris Fasick
Chris Fasick
On the Sauce: New York Sour (with video)

This week, I want to introduce a drink I only recently learned about. But this isn't a new cocktail by any means — it originated in the 1880s. While it changed names a few times before landing on the New York Sour, the drink was allegedly invented by the same bartender who claims to have created the Manhattan. How's that for a resume?

We've all had a whiskey sour, right? It's a solid drink. Classic? Yeah. Great? Meh. After trying a New York Sour, though, I felt like this is what the whiskey sour's been missing.

I played with the recipe — sweet wine, dry wine, more sour, less sour — until discovering what flavors suit me, and you should, too. The cocktail also works with a sweeter, fruity wine, and you can ditch store-bought sour mix for a homemade version (1 ounce freshly squeezed lemon juice to 3/4 ounce simple syrup).

If you're not skilled at layering one liquid on top of another, don't fret. Pulling off the move is easier than you think. And even if you mess it up, that's how the cocktail should be enjoyed anyway. The floating wine makes for great presentation, but the drink tastes best stirred.
New York Sour
Makes 1

1.5 shots sour mix
1 shot rye whiskey
Dry red wine

Fill a cocktail shaker with ice. Add sour mix and whiskey and shake vigorously for 10-15 seconds. Fill a rocks glass with ice and pour in the whiskey sour mixture. Leave enough room for a 1/4-inch floater of wine. Place a spoon upside down above the cocktail's surface and slowly pour wine over the back of spoon.

Follow @cfasick on Twitter, or email him at [email protected] if there's a cocktail or recipe you'd like featured.

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