The New York Sour is a sophisticated twist on the classic Whiskey Sour, featuring a dramatic red wine float. It is believed to have originated in the late 19th century and gained popularity in New York City, hence its name. This cocktail combines bourbon or rye whiskey, fresh lemon juice, and simple syrup, creating a tart and slightly sweet base. The red wine float, traditionally a dry red like Malbec or Shiraz, adds a rich, fruity depth and a visually striking ombre effect.

The contrast between the whiskey and wine layers makes this a visually impressive and flavourful cocktail, perfect for whiskey lovers looking for something unique.

• 60 ml (2 oz) bourbon or rye whiskey
• 25 ml (3/4 oz) fresh lemon juice
• 20 ml (2/3 oz) simple syrup
• 20 ml (2/3 oz) dry red wine (e.g., Malbec, Shiraz, or Cabernet Sauvignon)
• Ice cubes
• Lemon wheel or cherry for garnish

Fill a rocks glass with ice cubes.

Add whiskey, lemon juice, and simple syrup.

Stir or shake with ice and strain over fresh ice in the glass.

Slowly pour the red wine over the back of a spoon to create a layered effect.

Garnish with a lemon wheel or cherry.