New York Sour.
A Whiskey Sour made spectacular by the addition of a vivid red wine float — bourbon, lemon and simple syrup provide the classic sour base while the wine creates a dramatic visual layer and adds dark fruit complexity to the finish.
Backstory & Character
"A variation of the Whiskey Sour, itself one of the cardinal American cocktails documented from the 1860s onward. The New York Sour's defining red wine float elevates both aesthetics and flavor. The recipe gained wide recognition through New York's cocktail scene in the 2000s, particularly at the bar Employees Only, and draws on vintage formulations recorded by Harry Craddock in his 1930 Savoy Cocktail Book."
The Method
Step by Step
Combine bourbon, fresh lemon juice and simple syrup in a shaker with ice. Shake vigorously for 12 seconds. Strain into a rocks glass over a single large ice cube. Hold a barspoon just above the surface of the cocktail, bowl facing down, and slowly pour the red wine over the back of the spoon so it floats on top as a distinct crimson layer. Garnish with a lemon zest twist.