How to Make A New York Sour Like a Manhattan Mixologist

The origin of the New York Sour isn't known for sure, but most believe it was created in the 1880s by a bartender in Chicago. A riff on the Whiskey Sour, it was originally called the Continental Sour, but has also been referred to as a Southern Whiskey Sour, Brunswick Sour, and Claret Snap. The cocktail allegedly acquired its current name from bartenders in Manhattan who made it popular during Prohibition. It features bourbon, lemon juice, and red wine, and is known for its balanced blend of sweet, sour, and fruity flavors.

New York Sour Ingredients

  • 2 oz Bourbon
  • 1 oz Fresh Lemon Juice
  • 3/4 oz Agave Syrup
  • 1/2 oz Cabernet Sauvignon
  • Maraschino cherry, for garnish

How to make a New York Sour

  1. Fill a shaker with ice and combine bourbon, lemon juice, and agave syrup.
  2. Shake for 20 seconds or until well-chilled.
  3. Strain the mixture into a rocks glass filled with ice.
  4. Gently pour the red wine over the back of a spoon so it floats on top of the cocktail.
  5. Garnish with a Maraschino cherry.

If you like your sours with a more frothy texture but don't want the hassle of dealing with egg whites, add two dashes of Fee Foam to your shaker when combining ingredients. Don't cut corners on your cherries. Use a quality brand like Luxardo.

New York Sour Riff

For a twist on this classic, swap in rye for bourbon to add some spice. You can also use fresh grapefruit instead of lemon to add more citrus notes and cut down on tartness. If you don't love a bold red like a Cabernet Sauvignon, try a Malbec instead.

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