New York Sour

Pro tips

• Dissolve powdered sugar completely in lemon juice before adding whiskey to avoid grittiness.
• Shake hard for 10–12 seconds to properly chill and dilute; strain over fresh ice for a silky texture.
• Use freshly squeezed lemon juice; bottled versions lack the acidity and aromatic oils needed for balance.
• Chill your glass beforehand; a cold glass keeps the drink crisp longer.

Substitutions

• Old Mr. Boston Rye → any 90–100 proof rye (Rittenhouse, Bulleit) or bourbon (Buffalo Trace, Maker's Mark) (adjust proof to taste)
• Powdered sugar → simple syrup at ½ oz (yields slightly sweeter drink; skip dissolution step)
• Fresh lemon juice → lime juice (transforms into a Daiquiri-adjacent sour; use ¾ oz)

Storage & make-ahead

Cocktails are best served immediately. Pre-mix lemon juice and powdered sugar up to 2 hours ahead; shake with whiskey and ice just before serving.

Equipment

cocktail shaker · jigger · bar spoon · strainer

What's the difference between a New York Sour and a Whiskey Sour?

The New York Sour uses powdered sugar and fresh lemon juice, while a traditional Whiskey Sour often includes simple syrup. Both are spirit-forward sours, but proportions and sweetening method vary.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for better flavor. Bottled juice lacks the brightness and complexity that makes this drink work.

Should I shake or stir this cocktail?

Shake vigorously with ice to chill, dilute, and integrate the ingredients evenly. Strain into a glass over fresh ice.

What's the best rye whiskey for this drink?

Medium-proof rye (90–100 proof) works well. High-rye bourbons and balanced ryes both work; avoid over-aged or heavily spiced varieties that overpower the citrus.

Can I make this ahead?

Mix the lemon juice and powdered sugar in advance, but add spirits and shake just before serving for optimal flavor and chill.