New York Sour
Learn how to make a New York sour cocktail. I sweeten mine with maple syrup instead of simple syrup for a subtle flavor boost! Recipe as written below yields one cocktail. You can make two or three cocktails at once in your cocktail shaker; just pour them over ice and top each one with a wine float as explained below.
Ingredients
- 2 ounces (¼ cup) rye whiskey or bourbon (I like Rieger’s brand—a local Kansas City distillery—and Bulleit)
- 1 ounce (2 tablespoons) fresh lemon juice
- 2 to 4 teaspoons maple syrup or simple syrup, to taste (I like 3 teaspoons, which is the equivalent of ½ ounce or 1 tablespoon)
- ½ ounce (1 tablespoon) fruity red wine*
Instructions
- Fill a cocktail shaker or mason jar with ice. Pour in the whiskey, lemon juice and maple syrup. Securely fasten the lid and shake for about 30 seconds.
- Pour fresh ice into your cocktail glass. Strain the cold whiskey sour mixture into the glass. Slowly pour the wine over the back of a spoon held just above the drink’s surface, so it has a nice layered effect. Sip up!
Notes
Recipe adapted from my cinnamon maple whiskey sour and Bon Appetit.
*Wine notes: Look for wine descriptions that suggest notes of cherry/plum/berries, etc., and you should find a winner. Avoid using a particularly spicy or dry red wine. I used an organic Cabernet Sauvignon from Trader Joe’s labeled “Rare Earth.”
Egg white option: For a foamy top, follow the dry shake method described in my Whiskey Sour. I prefer my New York sour without it since it already has a layered appearance and complex flavor, but you can incorporate it if you’d like.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Find it online: https://asset-flow.pro/maple-new-york-sour/%3C/a%3E%3C/p%3E