New York Sour

Pro tips

• Use fresh-squeezed lemon juice; bottled will mute the bright acidity that defines the drink
• Shake vigorously with ice for 10–15 seconds to properly chill and dilute the whiskey
• Dissolve sugar into lemon juice first to ensure even sweetness distribution
• Taste before serving and adjust sugar or lemon to your preference—ratios depend on juice acidity

Substitutions

• Old Mr. Boston Whiskey → any rye or bourbon (adjust for proof difference)
• Sugar → simple syrup at 1/2 tsp (easier to blend cold)

Equipment

cocktail shaker · jigger

What is the difference between a New York Sour and a Whiskey Sour?

Both are whiskey-forward sours with lemon and sugar, but proportions and base whiskey vary by region and recipe. The New York Sour typically uses this specific ratio with Old Mr. Boston.

Can I make a New York Sour without fresh lemon juice?

Fresh lemon juice is essential for balance and flavor. Bottled juice will produce a noticeably flatter, less vibrant drink.

Should I shake or stir a New York Sour?

Shake with ice to chill and dilute slightly, then strain into a glass over fresh ice or serve up, depending on your preference.

How can I adjust sweetness?

Taste after mixing and add 1/4 to 1/2 tsp more sugar if you prefer it sweeter, or reduce sugar for a drier sour.