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American cocktail bars (late-1800s, Chicago/New York) · American

New York Sour (Whiskey Sour with a Red Wine Float)

A whiskey sour with a dramatic float of dry red wine sitting like a sunset on top. Bourbon or rye, fresh lemon and sugar below; tannic red wine above — the same great sour, made striking and a little more complex.

By Table & Traditions Editors

Published July 11, 2026

A New York sour in a rocks glass with a deep-red wine float layered over a pale whiskey sour, dramatic light.

The New York Sour is a whiskey sour wearing a crown: the classic build, then a slow float of dry red wine that sits on top in a deep-crimson layer before slowly bleeding down. It appeared in the late 1800s (originally as a 'Continental Sour') and takes its enduring name from New York. The wine adds tannin and fruit that make an already great drink more complex — and unforgettable to look at.

Yield
Makes 1
Prep
4 min
Cook
0 min
Total
About 4 min
Difficulty
Intermediate

The New York Sour is a whiskey sour with a crown: the classic build below, then a slow float of dry red wine sitting like a sunset on top. The wine adds tannin and dark fruit that make an already excellent drink more complex — and turn it into a showpiece.

It’s a Whiskey Sour, dressed up

Underneath the wine it’s exactly a Whiskey Sour — bourbon or rye, fresh lemon, sugar, egg white. Master that and the New York Sour is just one careful pour away.

The float

Pour a fruity, tannic red slowly over the back of a bar spoon so it layers on top of the denser sour. A big ice cube and an egg-white foam give it a calm surface to settle on.

One of the sours

The most dramatic branch of the sour family — same balance, a striking finish.

Ingredients

Makes
1
  • 60 ml (2 oz) bourbon or rye whiskey Rye's spice cuts the wine nicely; bourbon makes it rounder.
  • 30 ml (1 oz) fresh lemon juice
  • 22 ml (3/4 oz) rich simple syrup
  • 1/2 egg white (about 15 ml) Optional but traditional — it gives a pale cushion for the wine float to sit on. Aquafaba works for a vegan drink.
  • 15 ml (1/2 oz) dry red wine A fruity, tannic red — Malbec, Shiraz or a young Cabernet — for the float.
  • ice

Method

Tap a step’s number to check it off as you go.

  1. Dry-shake the whiskey, lemon, syrup and egg white without ice for 10–15 seconds, then add ice and shake again until cold.

    Why: The dry shake builds the foam; the second shake chills and sets it, giving the wine a pale cushion to rest on.

  2. Strain into a rocks glass over a large ice cube.

    Why: A big cube keeps the base cold and gives you a still surface for a clean float.

  3. Slowly pour the red wine over the back of a bar spoon so it floats on top in a distinct layer.

    Why: Pouring gently over a spoon lets the wine settle above the denser, sweeter sour instead of mixing in.

A quick, anonymous tap — no review needed.

Variations

  • No egg

    Skip the egg white — the wine float still works, though the layer is a little less crisp without the foam beneath it.

  • Port float

    Use a ruby port instead of dry red for a richer, sweeter, more velvety top.

  • The sour family

    The base is a Whiskey Sour; swap the spirit for a Pisco, Amaretto or Gin Sour.

Serving & Storage

A showstopper to serve guests. The wine and whiskey together suit hearty, savoury food.

Pairs with: Steak, Charcuterie, Aged cheese, Dark chocolate.

Storage: Make to order; float the wine just before serving so the layers stay distinct.

Nutrition

Per serving (1 drink (~120 ml))

Calories
205
Protein
1 g
Carbs
16 g
Fat
0 g
Fiber
0 g
Sugar
14 g
Sodium
10 mg

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

How do I get the red wine to float?

Pour it slowly over the back of a bar spoon held just above the surface of the drink. The wine is less dense than the sweet, egg-white sour beneath it, so poured gently it settles into a distinct layer instead of mixing. A big ice cube gives a calmer surface to pour onto.

What wine should I use?

A fruity, tannic dry red — Malbec, Shiraz or a young Cabernet Sauvignon. You want enough body and colour to make a dramatic layer and add real flavour. A ruby port makes a richer, sweeter float.

Is the egg white necessary?

No, but it helps: the pale foam gives the wine a crisp surface to sit on, sharpening the two-tone look. Without it the float still works, just a touch softer. Aquafaba is a good vegan substitute.

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Further reading