Picture this: you're at a swanky Manhattan bar in the 1880s, and some brilliant bartender thinks, "What if we floated red wine on top of a whiskey sour?" Absolute genius, that. The New York Sour—sometimes called the Continental Sour—is essentially a whiskey sour with a gorgeous red wine float that creates a stunning visual gradient and adds a layer of fruity complexity that'll make your taste buds do a little dance.
What makes this cocktail so bloody brilliant is the contrast: sharp, citrusy whiskey sour on the bottom, smooth, fruity red wine floating on top like a velvet blanket. It's the cocktail world's answer to surf and turf—two great things that become extraordinary together.
Right, here's where we separate the amateurs from the pros. The wine float is what makes this cocktail Instagram-worthy, so don't muck it up. The key is creating a distinct layer that sits on top of the sour base without immediately mixing in—like oil and water, but delicious.
Here's the thing: you don't want anything too heavy, tannic, or oaky. This isn't the time for that big, bold Cabernet Sauvignon you'd pair with steak. You want something light-bodied, fruity, and smooth that won't overpower the delicate balance of the sour.
Traditionally, a New York Sour is served in a rocks glass (old fashioned glass) over ice, which gives you that gorgeous gradient effect from lemon-yellow at the bottom through to deep ruby at the top. However, I've also seen it served up in a coupe glass, which is rather elegant for a dinner party.
If you're going the rocks glass route, use a large ice cube if you have it—looks smashing and melts slower. For the coupe presentation, skip the ice entirely and strain it straight up. Either way, the visual impact is absolutely stunning.
Adding egg white to your New York Sour creates what some call a "Boston Continental" or simply a fancier version of the classic. That half ounce of egg white adds a silky texture and creates a gorgeous foam cap that the wine float sits on top of—très sophistiqué.
The foam also mellows out the acidity slightly and creates an even more impressive layered effect: foam on top, wine in the middle, sour on the bottom. It's like a trifle, but for adults who prefer whiskey to custard.
Ah, the New York Sour - a true classic that never goes out of style. This cocktail is the perfect dance partner for a wide range of red wines, but I must say, the real showstopper is when you top it off with a robust, full-bodied Syrah. The inky purple hue and bold, peppery notes of this French beauty will elevate your New York Sour to new heights of sophistication.
The New York Sour is proof that cocktails and wine can play nicely together—who knew? It's the perfect drink for when you can't decide between a proper cocktail and a glass of red, so you say "sod it" and have both. Master that float technique, choose your wine wisely, and you'll have a cocktail that's as impressive to look at as it is to drink. Santé, darlings!