New York Sour

Name: New York Sour Cocktail With Maple Syrup
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 ounces (¼ cup) rye whiskey or bourbon (I like Rieger’s brand—a local Kansas City distillery—and Bulleit); 1 ounce (2 tablespoons) fresh lemon juice; 2 to 4 teaspoons maple syrup or simple syrup, to taste (I like 3 teaspoons, which is the equivalent of ½ ounce or 1 tablespoon); ½ ounce (1 tablespoon) fruity red wine*

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A New York sour is a whiskey sour variant made with rye or bourbon, fresh lemon juice, and maple syrup for depth, crowned with a fruity red wine float that creates a striking layered effect.

🌍American 🏷️Naturally sweetened

Total

5 min

Servings

1

Recipe Source

View original recipe

From Cookie And Kate · by Cookie and Kate

Ingredients

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2 ounces (¼ cup) rye whiskey or bourbon (I like Rieger’s brand—a local Kansas City distillery—and Bulleit)
1 ounce (2 tablespoons) fresh lemon juice
2 to 4 teaspoons maple syrup or simple syrup, to taste (I like 3 teaspoons, which is the equivalent of ½ ounce or 1 tablespoon)
½ ounce (1 tablespoon) fruity red wine*

4 Ingredients

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Instructions

1
Fill a cocktail shaker or mason jar with ice. Pour in the whiskey, lemon juice and maple syrup. Securely fasten the lid and shake for about 30 seconds.
2
Pour fresh ice into your cocktail glass. Strain the cold whiskey sour mixture into the glass. Slowly pour the wine over the back of a spoon held just above the drink’s surface, so it has a nice layered effect. Sip up!

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Tips & Notes

Pro tips

Shake the mixture for the full 30 seconds to properly chill and dilute the drink; this ensures a balanced, smooth cocktail.
Pour the red wine slowly over the back of a spoon held just above the surface to create a distinct layered effect rather than mixing it in.
Use fresh lemon juice, not bottled, for bright acidity that balances the maple syrup's sweetness.
Taste as you add maple syrup (starting at 2 teaspoons) to dial in your preferred sweetness level.

Substitutions

Maple syrup → simple syrup (1:1 ratio for traditional whiskey sour flavor)
Rye whiskey → bourbon (Bulleit works well; slightly sweeter profile)
Fruity red wine → dry red wine or vermouth (changes the float's flavor intensity)

Storage & make-ahead

Cocktails are best consumed immediately after preparation; do not store mixed drinks.

Equipment

cocktail shaker or mason jar with lid · cocktail glass · bar spoon

Common Questions

Can I use simple syrup instead of maple syrup?

Yes. The recipe calls for 2 to 4 teaspoons of maple syrup or simple syrup to taste; substitute 1:1 if you prefer traditional simple syrup.

What red wine should I use for the float?

Use a fruity red wine; the creator specifies ½ ounce (1 tablespoon) poured slowly over the back of a spoon to achieve a layered effect.

Can I make multiple cocktails at once?

Yes. Scale all ingredients proportionally, shake them together in your cocktail shaker, then pour over ice into separate glasses and top each with a wine float.