New York Sour

New York Sour

The Traditional sour is composed of spirit, citrus and sugar (and sometimes egg white) and accounts for many of the best-known cocktails. Cocktail historians believe it originated in Chicago during the 1870s or 1880s. However, it operated under other names during this time, including the Continental Sour, Southern Whiskey Sour, the Chicago Sour and even the Claret Snap. It later gained fame as the New York Sour in Manhattan. Try it out and let us know what you think.

New York Sour

New York Sour


  • 2 oz Bourbon
  • 1 oz Lemon Juice
  • .5 oz Rich Simple Syrup (2:1)
  • 1 Dash Angostura Bitters (Optional)
  • 1 Egg White (Optional)
  • .75 oz Red Wine (Float)


  • Add all of the ingredients to the Shaker glass except the wine.
    2 oz Bourbon, 1 oz Lemon Juice, .5 oz Rich Simple Syrup, 1 Dash Angostura Bitters, 1 Egg White
  • Shake hard without ice for 10-15 seconds.
  • Shake hard with ice for 10-15 seconds.
  • Fine strain into a Rocks Glass over fresh ice.
  • Float the red wine on top.
    .75 oz Red Wine
  • Espress a lemon peel over the glass and discard.


Calories: 214kcal | Carbohydrates: 14g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 60mg | Potassium: 115mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 7mg | Iron: 1mg


Tried this recipe?Mention @booze_ontherocks or tag #boozeontherocks!

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