New York Sour

Pro tips

• Shake the base ingredients vigorously with ice to properly dissolve the powdered sugar and chill the drink.
• Chill your glass beforehand to keep the cocktail cold longer and prevent the claret layer from sinking.
• Pour the claret slowly and deliberately over a bar spoon to achieve a clean float rather than a mixed layer.
• Use fresh lemon juice—bottled juice will flatten the bright acidity that balances the whiskey and wine.

Substitutions

• Blended whiskey → bourbon or rye (use 1.5 oz for rye, which is drier)
• Claret → dry red wine such as Burgundy or Pinot Noir (changes flavor profile slightly but maintains the layering effect)
• Powdered sugar → 1/2 tsp simple syrup (easier to dissolve, less stirring needed)

Equipment

cocktail shaker · bar spoon · strainer · jigger

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

The New York Sour includes a float of claret (red wine) on top, which creates a layered effect and adds wine tannins and depth missing from a standard whiskey sour.

Can I use fresh lemon juice instead of bottled?

Yes—fresh lemon juice is preferred. Use about 3/4 oz freshly squeezed juice for the best flavor balance.

How do I float the claret without mixing it in?

Pour the claret slowly over the back of a bar spoon held just above the surface of the drink to create a layer on top.

What type of blended whiskey works best?

Any standard blended American whiskey (like Seagram's 7 or similar proof 80–86) works well; avoid high-proof bourbons which can overpower the balance.

Should this drink be shaken or stirred?

Shake the whiskey, lemon juice, and powdered sugar with ice, then strain into a glass before adding the claret float.