New York Sour
The Quirky Foodster Team
Ingredients
- Rye whiskey — 60 ml (2 oz)
- Fresh lemon juice — 22.5 ml (3/4 oz)
- Simple syrup — 15 ml (1/2 oz)
- Dry red wine (for float) — 15 ml (1/2 oz)
Method
- Shake the whiskey, lemon juice and syrup with ice.
- Strain over fresh ice in a rocks glass.
- Float the red wine on top by pouring gently over the back of a spoon.
- Serve without stirring in the float.
Description: A Whiskey Sour topped with a floating layer of dry red wine, creating a striking gradient in the glass and an extra layer of flavor.
Cultural Background: Dates to the late 1800s Midwestern US, sometimes also called a "Continental Sour" in older bartending guides.
Tips: A full-bodied, slightly tannic red wine (like a Malbec or Cabernet) floats and layers better than a light one.
Variations: Use bourbon instead of rye for a rounder base under the wine.
Serving Suggestion: Let the drinker stir the wine in themselves as they sip, changing the flavor gradually.
Nutrition: Approx. 185 kcal per serving
FAQs:
Q: Why does the wine float instead of mixing in?
A: Poured slowly and gently over a spoon, the wine's density lets it sit on top rather than blend immediately.
- Rye whiskey — 60 ml (2 oz)
- Fresh lemon juice — 22.5 ml (3/4 oz)
- Simple syrup — 15 ml (1/2 oz)
- Dry red wine (for float) — 15 ml (1/2 oz)
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