New York Sour

Matthew Kelly / Supercall

The New York Sour is what happens when a Whiskey Sour sneaks into the wine cellar. It’s essentially a Rye Whiskey Sour topped with a float of red wine; one of those rare feats of mixology magic that actually tastes as good as it looks. Ironically, the New York Sour does not hail from New York, but Chicago. First created in the 1880s by a Chicago bartender looking to add a little “snap” to his sour, it originally went by the name of Southern Whiskey Sour or Continental Sour. The cocktail found fame in New York during Prohibition, however, and the City claimed it as its own. Strong as it is, this darkly fruity drink is great during brunch hours when the midday sun accentuates its beautiful hues.

New York Sour



  • 2 oz rye whiskey
  • .75 oz lemon juice
  • 1 oz simple syrup
  • .5 oz red wine


Step one

Shake the rye whiskey, lemon juice and simple syrup with ice.

Step two

Strain into a double old-fashioned glass and fill with fresh ice.

Step three

Float red wine over the top of the cocktail.

Contributed by Supercall