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New York Sour: Rye Whiskey & Red Wine Float

The New York Sour is an elegant riff on the classic Whiskey Sour, born in American cocktail bars of the mid-20th century. By layering a float of bold red wine atop the shaken blend of rye whiskey, fresh lemon juice and simple syrup, this cocktail introduces a stunning visual and flavor contrast. The crisp acidity of the lemon and the warming spice of rye mingle beneath a ruby-red shelf, while an optional egg white imparts a silky mouthfeel and frothy crown. Each sip begins with the familiar balance of sweet, sour and boozy warmth, then finishes with vinous tannins and berry notes, adding depth and intrigue. Perfect for a sophisticated soirée or an after-dinner indulgence, the New York Sour elevates tradition with a dramatic presentation and harmonious interplay of spirits and wine.

Beverage | American | Egg-Free | Gluten-Free | Halal | Kosher | Nut-Free | Shellfish-Free | Soy-Free | Vegetarian | New York Sour | Bar Spoon | Cocktail Glass | Cocktail Shaker | Rocks Glass | Sieve | Lemon Juice | Red Wine | Simple Syrup | Whiskey | Layering | No-Cook | Shaking | Straining | Cocktail Party | Summer | Warm Weather | Under 5 Minutes
Time to complete

Prep

5min

Cook

0 minutes

Wait

0 minutes

Total

5min

Ingredients (Makes 1 cocktail)

Main

  • 2 ounces (60 ml) rye whiskey
  • 1 ounce (30 ml) lemon juice, freshly squeezed
  • ¾ ounce (22 ml) simple syrup (1:1 sugar to water)
  • 1 egg white (30 g, optional)
  • ½ ounce (15 ml) dry red wine
Nutrition Information (per 100g)
  • Calories: 185 kcal per 100 g
  • Fat: 0 g
  • Protein: 2.5 g
  • Carbohydrates: 19 g
  • Fiber: 0 g
Directions

Shake Cocktail

  • 1. In a shaker, combine 60 ml rye whiskey, 30 ml lemon juice, 22 ml simple syrup and the egg white if using. Add ice and shake vigorously for 15–20 seconds until well chilled and frothy.

Strain & Serve

  • 2. Fill a rocks glass with fresh ice. Strain the cocktail into the glass, leaving any foam behind in the shaker.

Float Wine

  • 3. Using the back of a bar spoon, slowly pour 15 ml red wine so it gently floats atop the drink, forming a distinct red layer.
Cookix's Secrets

Bourbon Sour

  • Substitute rye with bourbon for a sweeter, rounder profile and float with a fruit-forward Pinot Noir.

Brooklyn Sour

  • Use dry vermouth instead of simple syrup and float with a New York Rosé for a lighter finish.

Egg White

  • If using egg white, perform a dry shake (no ice) first for 10 seconds to build extra foam, then add ice and shake again.

Ice Quality

  • Use large, clear ice cubes to slow dilution and keep the layers distinct.

Lemon Juice

  • Roll lemons firmly before juicing to maximize yield and brightness.

Maple New York Sour

  • Swap simple syrup for ¾ ounce (22 ml) maple syrup to add autumnal depth and complexity.

Simple Syrup

  • Make 1:1 simple syrup by dissolving equal parts sugar and water over low heat, then chill before use.

Spiced Winter Sour

  • Infuse the whiskey with a cinnamon stick and a few cloves for 12 hours before mixing, then proceed as usual.

Vegan Sour

  • Omit the egg white and add a small pinch of aquafaba for a vegan-friendly foam layer.

Wine Float

  • Chill the red wine first; a colder float will hold its layer more cleanly.