New York Sour

Pro tips

• Dissolve the powdered sugar completely in lemon juice before adding whiskey and ice to avoid grittiness.
• Shake with fresh ice for at least 10 seconds to properly chill and dilute the drink.
• Strain into a chilled coupe or rocks glass over fresh ice for best presentation and temperature retention.
• Use 100-proof or higher whiskey for a more assertive flavor that won't be overwhelmed by lemon and sugar.

Substitutions

• Old Mr. Boston Whiskey → any bourbon, rye, or Canadian whiskey (adjust ratios if proof varies significantly)
• Powdered sugar → simple syrup at 0.75 oz (dissolves easier, requires less stirring)
• Fresh lemon juice → lime juice (creates a different but equally valid sour profile)

Storage & make-ahead

Cocktails are best served immediately after preparation. Store unused whiskey in a cool, dark place.

Equipment

cocktail shaker · jigger · bar spoon · strainer

Can I use fresh lemon juice instead of bottled?

Yes—fresh lemon juice is preferred and delivers better flavor than bottled. Use about 0.5 oz for the half juice of a lemon called for.

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

The New York Sour typically uses powdered sugar and the specific whiskey base (bourbon, rye, or Canadian) rather than simple syrup, creating a slightly different texture and sweetness profile.

Should I shake or stir this cocktail?

Shake vigorously with ice to chill, combine ingredients, and create a slight dilution that balances the drink.

Which whiskey works best for this recipe?

Bourbon and rye whiskey are traditional choices; rye offers spice and complexity, while bourbon brings sweetness. Canadian whiskey is smoother and lighter.

Can I make this drink without powdered sugar?

Yes, substitute 0.75 oz simple syrup (1:1 sugar to water ratio) for a smoother, more easily mixed result.