New York Sour - How to Make the Classic 1883 Cocktail & the History Behind It

The #NewYorkSour is a pretty famous drink for one that's a variation on an even more popular drink, the #WhiskeySour. The big difference is that this one has a float of #redwine on the top. So, it's the best of both worlds, the spicy, caramelly rye whiskey with lemon, simple syrup and the lush, jammy, fruity bite of red wine on top. Plus, it looks really impressive, which is never a bad thing.
The Sour is a rudimentary drink category that's basically a spirit (brandy, rum, whiskey, gin, etc.), a citrus and a sweetener. The Sour, particularly the Whiskey Sour, was a staple of American life from the 1860's to the 1960's. So, it's not too much of a surprise that when cocktail books started popping up in the late 1800's, they had several flourishes and variations on this template. There were sours with Curaçao, egg white, benedictine, Jamaican rum floats and, of course, claret (red wine) floats.
There were so many Whiskey Sours with a red wine float popping up in books with so many different names, that it seemed like it was just part of the zeitgeist. However, David Wondrich, in his book, Imbibe, traced the drink's origin back to the Windy City. It made a few appearances in the Chicago Tribune in the early 1880's, including one bartender who claimed that the claret float originated at his bar. However, this barman just referred to the drink simply as a "whisky sour".
The eventual name of New York Sour, didn't solidify until after Prohibition. In the 50 years in between the drink went by many names, such as, Brunswick, Saratoga, Touraine Sour (this one also had a dash of Benedictine), Continental Sour and Southern Whiskey Sour. It took the brain drain of bartenders fleeing the US for a decade during Prohibition and the popularity Old Mister Boston's Bartender's Guide from 1935 to marshal the culture behind the name, New York Sour, but it eventually stuck.
Then this drink, along with most others, faded into a memoryhole from the 1970's through the late 1990's as the world entered the Cocktail Dark Ages. However, when the Cocktail Renaissance kicked off in the late-2000's, this was one that was championed early by Julie Reiner, in particular. Reiner was a disciple of Dale Degroff and the owner of the New York mainstays, Flatiron Lounge, Pegu Club and Clover Club.
The lemon and the simple syrup (1:1) are really straightforward. The whiskey all the classic recipes called for was that resurrected classic, rye whiskey. Bourbon or Tennessee whiskey will do in a pinch, or even a grain-heavy blended Scotch if that's what you have on hand, but rye is what you want to use if you can. It gives it a really spicy, bready body to the drink that just works so well with the wine.
For the wine, pretty much any fruity, chewy red will do. Claret is what all the old bar books would call for, but that was just a catch-all term that bartender's from the 1800's used for any red wine. Cabernet Sauvignon, Shiraz, or my favorite, Malbec, are all good choices here.
The float itself it pretty easy. Just steadily pour it over the back of a spoon. A speed pourer is really helpful for this. But you could also use a measuring cup with a little spout to give your a better pour. This drink is one of those rare unicorns that is easy to make, looks amazing and tastes even better. Enjoy!
Recipe:
2 oz (60 ml) Rye Whiskey
0.75 oz (22 ml) Lemon Juice
0.75 oz (22 ml) Simple Syrup
float 1 oz (30 ml) Red Wine
Shake all but wine with ice. Double strain over large ice in an old fashioned glass. Float red wine on top.
Music:
Oh What a Whirl by Jules Gaia
via Epidemic Sound
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Featured in this Episode:
Wright & Brown Rye Whiskey
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Terrazas Malbec Wine
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Imbibe! by David Wondrich
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Bar Tools:
Godinger Dublin Double Old Fashioned Glass
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Japanese Style Jigger - Gunmetal Black
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Koriko Weighted Shaker Set
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Hawthorne Strainer- Gunmetal Black
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Fine Mesh Strainer
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Citrus Juicer (Lemon)
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Cutting Board
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Small Knife
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Muddler Barspoon
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Speed Pourer
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OXO Mini Measuring Cup
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Crystal-Clear Square Ice Cube Maker
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[@zennekelechien1610]

You never fail to blow me away by the quality of your videos. Beautiful editing and music, historical references, a soothing radio voice. Fantastic. Oh, and the New York Sour is delicious.

[@DistinguishedSpirits]

Cheers! Glad you liked it so well.

[@nestorgonzalez8021]

You sir, best cocktail channel and very underrated!!!

[@DistinguishedSpirits]

Awesome! Glad you dig the channel so much. Cheers!

[@boozeontherocks]

This is a great cocktail. Your presentation of the history is very well done!

[@DistinguishedSpirits]

Cheers! Glad you liked it.

[@craigluft7453]

Always glad to see an upload from you. The visual style and research you put into these videos is so greatly appreciated.

[@DistinguishedSpirits]

Glad you dug it. Cheers!

[@snow_poet_from_Ukraine]

Thank you for comeback! You content is amazing!

[@DistinguishedSpirits]

Cheers! Glad you dig it.

[@joshuaperrin3910]

The Tiki gods are surprised by this. Regardless, nice comeback!

[@DistinguishedSpirits]

Haha. Tiki lovers should like this one too. It's an eccentric sour. Put it in a mug and you're all set. I guess you might just have to come up with a different name.

[@johnnyb1627]

Very well shot. Nicely done, yet again! Love your work!

[@DistinguishedSpirits]

Glad to hear it. Cheers!

[@flakbait5771]

Follow-up-- I have now shown this to some friends and it was a real hit at a party they had. Thanks again!

[@DistinguishedSpirits]

Awesome! Love to hear it!

[@ianholmes6078]

Great to see a new video. You do them better than any other channel. Many thanks!

[@DistinguishedSpirits]

Thanks, brother!

[@ronzy566]

Your voice is magical, like Richard Cheese smoothly transitioning from speaking to singing mid-sentence.

[@DistinguishedSpirits]

😂😂😂

[@D.RumShaker]

I quite enjoy sours but this particular one I've never tried but certainly will this weekend! Thank you kind sir for the amazing videos you share with us.

[@DistinguishedSpirits]

For sure! Let me know how it turns out. Cheers!

[@DClaville]

Great video as always. thank you for making it. I really got to get me some rye and try out this and other cocktails that call for it.

[@DistinguishedSpirits]

Do it! Let me know how it turns out.

[@inthought4458]

You make what you do (technical & accurate videos) look effortless...that’s a real skill! Plz continue...Thank you...

[@DistinguishedSpirits]

Thanks for the love. Cheers!

[@flakbait5771]

Fantastic! I had never heard of this before but just made it since it sounded delicious. Outstanding video again, thank you.

[@DistinguishedSpirits]

One of my faves!

[@bellingdog]

Never heard of a New York sour before, but, will definitely being giving it a try. Thanks so much. Here in Australia, we still call red wine of any kind "claret", as in; "shall I bring a bottle of claret to dinner?"

[@DistinguishedSpirits]

Your whole country must be 19th century American bartenders. Hahaha. Cheers!

[@nickburch9037]

Hey, good choice of cocktail! Most can still make this drink with what they have on hand. Thanks for the upload!

[@DistinguishedSpirits]

That's what's so great about this one. It's so tasty and complex for being so easy to make.

[@mannyr8795]

Please more videos!! I miss this

[@DistinguishedSpirits]

Yes, sir!

[@kevincorvus3298]

Love this one for its simplicity. I made a few several months ago, but wasn't careful enough with the vino... didn't get them nearly as layered as yours. Nice!

[@DistinguishedSpirits]

That spouted measuring cup or speed pourer, really helps! Let me know if you have better luck next round. Also, I located some pomegranate molasses to try back to back against the grenadine. Can't wait! Cheers!

[@kevincorvus3298]

@@DistinguishedSpirits Haha! I like pomegranate molasses for cooking, but the brands I've tried are a lot more tart than my own grenadine recipe. I'd be curious to hear how you like it, but that definitely won't be quite the same drink in the end. I started digging in to the history of grenadine a little, and haven't found any sort of definitive original recipe. I've tried a few recipes now, and I can tell you that I don't like vanilla, orange blossom water, or any other flavors in it. It's all a matter of taste of course, though! Cheers back, and I hope you're doing ok in these stressful times.

[@SaltyPirate71]

I don't comment on videos unless I feel compelled to or feel that I can offer something to the conversation. In this case, after 6 months of watching and re-watching all of your videos on this channel, I wanted to make a couple of observations. Firstly, your video production values are off the chart! I don't know what you do professionally, but these are not amateur quality productions. I have thousands of hours of producing content for television and working as a music recording engineer, and I'm very impressed. I see brilliant editing. There's not one dram of anything more than is needed. Pun intended. You don't even put your hands in the shot more than is necessary. You don't put your face in either. You are comfortable with the project not being about you. Your comments on taste or preference are direct, well reasoned, short and simple and most of all not belabored. Secondly, your videos are compelling. You get viewers to "buy in" and generate more genuine interest in less than 10 minutes than Hollywood can do in multiple hours of TV or big screen movies with hundred million dollar budgets. I had rather re-watch a dozen of your videos than any single movie made in Hollywood for the last 10 years. And I say so because I have done exactly that. Your videos, in my humble opinion, are some of the finest examples for teaching students about the craft of video production.

[@DistinguishedSpirits]

Wow. I don't know what to say. I'm humbled by your kind words and thoughtful analysis. I can't say that I agree that these videos are better than works with a budget, but it's certainly flattering to hear and flattery will get you everywhere. Haha. In terms of the style, I'm a behind the camera type of person, so this style was fitting, but it also seemed important to put the viewer in the POV of the bartender. So, that's the perspective of the series.

[@jorgeisaacguerrero]

i am a new follower....wooowww you do your homework Sir. thanks

[@DistinguishedSpirits]

Awesome! Welcome. Glad you like channel. Cheers!

[@nikosmarkantonatos6187]

Finally man where have you been?? We missed you 😔

[@DistinguishedSpirits]

Aww. Thanks. I just need to make more time to work on these videos in between work projects.

[@ВладимирМаций]

I have missed your videos so much, Mr.Distinguished!

[@DistinguishedSpirits]

Cheers!

[@annaraven]

Yummilicious! Made mine with HighWest Rye and Grand Marnier instead of sugar syrup. Fresh lemon juice. And a nice bordeaux for the "snap".

[@DistinguishedSpirits]

Oh interesting. Bordeaux seems like it would be a winner with this drink. Glad you liked it so well. Cheers!

[@drax14QC]

Never tried a New York Sour, but I absolutely love a Whiskey Sour! 🥃

[@DistinguishedSpirits]

It's awesome. Can't wait for you to try it.

[@drax14QC]

@@DistinguishedSpirits Yeah! Just gonna need some red wine :D

[@sharmilawilliams3599]

I've had this recently and it is a really tasty cocktail.

[@DistinguishedSpirits]

For sure! Cheers!

[@garlicgirl3149]

now you make me really want to try it.

[@Bigpete9000]

The addition of the Ken Burns esque moving pictures and sounds effects for the Chicago Fire part ... Very Cool editing..

[@DistinguishedSpirits]

Thanks! Yeah, I got all fancy with my sound design. Haha. Glad you dug it. Cheers!

[@shanemcneese6209]

Awesome as always, thanks for the information.

[@DistinguishedSpirits]

Cheers!

[@swetlanaholz]

What an amazing story telling & rechearch. May I ask from which cocktail book you showed the recipe in the 3:04 minute?

[@TheArcSet]

THanks for this video.

[@DistinguishedSpirits]

Thanks for watching. Cheers!

[@garlicgirl3149]

Oh my....been gone waaaay to long. This drink is my type of drink when chillaxin.

[@DistinguishedSpirits]

Yeah, it's amazing!

[@ibnkhaldoun4319]

Do you have a good QB Cooler recipe? That one seems to vary quite a bit.

[@DistinguishedSpirits]

Really? I've only ever seen the Beachbum Berry unearthing of the Donn the Beachcomber recipe. Have you seen others? I do plan to do a video on that one. So stay tuned.

[@ibnkhaldoun4319]

@@DistinguishedSpirits Here are my 2. Version 1 (Don the Beachcomber): 1 oz gold Jamaican rum 1 oz light Puerto Rican rum 0.5 oz Demerara rum (usually recommended to be 151) 0.5 oz lime juice 1 oz orange juice 0.5 oz honey syrup 0.25 oz falernum 1 oz soda water 1/2 barspoon ginger syrup 2 dashes Angostura bitters One of the busiest cocktails I know. This is like a spicer Beachcomber Navy Grog - both share 5 ingredients but this has an extra 5 on top of that, the Navy Grog has an extra 3. Both have soda water added to the shaker. (Is that just a particular way of watering down the cocktail? Does the carbonation add something in volume that purified water wouldn't? Don't see it often.) Version 2 : 2 oz dark Jamaican rum 1 oz light Puerto Rican rum 0.5 oz fresh lime juice 0.5 oz orange juice 0.25 oz passion fruit syrup 0.25 oz sugar syrup 2 barspoons Pernod Dash Angostura bitters I haven't tried this one, but I see it floating around. Seems like it's a different beast with a couple of similar ingredients. i forget where i read it, but one blog mentioned that Don the Beachcomber changed up his QB Cooler recipe over the years with stuff like passion fruit syrup...so this may be one of those.

[@DistinguishedSpirits]

Yeah, Version 1 is the only one I'm aware of. Version 2 is a Chief Lapu Lapu with Pernod and lime instead of lemon.

[@musiogo]

He's back! You've been missed! Cheers

[@DistinguishedSpirits]

Cheers! Good to be back.

[@Elios0000]

you know might be time for some more depression era drinks

[@DistinguishedSpirits]

Here's one that is probably in line with what you're looking for: kzbin.info/www/bejne/rICllI2Hba-DZpY

[@SchnitzlerxXx]

Yes, please!

[@DistinguishedSpirits]

Cheers!

[@alejogerosa]

That malbec is a great choice. Nice cocktail!

[@DistinguishedSpirits]

Indeed. Glad you agreed. Cheers!

[@johnbogusz8090]

I was delighted when I first made this drink using Ruby Port, the only wine I had on hand.

[@DistinguishedSpirits]

Nice! Yeah, this one is amazingly good. Glad it worked with port.

[@sarahm5559]

I would love to see a tour through your liquor collection but I have a feeling that would take an hour - maybe a video of what you consider to be most essential?

[@DistinguishedSpirits]

Haha. Yeah, not enough hours in the day for all that. Have you seen an episode of Hoarders? Something like that. Most essential, yeah. That's a good idea. In the meantime, I'd check out the 12 Bottle Bar (amzn.to/3dQHyoA), which is probably pretty similar to what I'd recommend. Cheers!

[@liadvazina6027]

Just made two versions of this cocktail, One with egg and one without I agree with Mr spirits on this one. although usually I do like an egg in my whiskey sours the foam doesn't work with the wine float so no egg is the way to go!

[@DistinguishedSpirits]

Ha! Glad to hear you tried them both and agree. Cheers!

[@LuisCarmezim]

Here we go with another great one. Are you by any chance going to "take advantage" of this quarantine era to be more active around here?? You posted this recipe yesterday and you got more than 50k views LOL People miss and need your cocktails and backstories more than ever 😅 Anyway, glad to see another upload from you whether you decide to post more frequently or not! Cheers 🍸

[@DistinguishedSpirits]

I hope so. I have a few videos lined up. We'll see how many I can get through. Thanks for the support!

[@MartinDoudoroffLLC]

Excellent!

[@DistinguishedSpirits]

Thanks, brother!

[@matthewweitz1949]

Great video

[@DistinguishedSpirits]

Now go through and do the ones you don’t like.

[@josephrsinioii1172]

Like this one

[@DistinguishedSpirits]

Indeed!

[@beautilfuldoveonearth5447]

I suscribee it is beautiful ❤❤❤

[@0k0sMrHazard]

This quickly became one of my favorite cocktails. I like your way without the egg white better, due the sexy appearance and how the taste evolves from tannic to sweet as you drink it more. A truly excellent beverage. Cheers!

[@DistinguishedSpirits]

Yeah, without the egg is win-win. Glad you agree. Cheers!

[@basmalarbi8174]

Wtf

[@DistinguishedSpirits]

TFW you get a comment with no context and no discernible meaning.

[@basmalarbi8174]

@@DistinguishedSpirits This is for your video if it is meaningful and context. So you will get that if not, then it will not happen and thnx 🙃