New York Sour: Bourbon, Lemon & Red Wine IBA New Era Cocktail

The New York Sour starts with the familiar structure of a whiskey sour, then changes direction with a float of dry Red Wine. Bourbon, fresh Lemon Juice, Simple Syrup, and a few drops of Egg White form the shaken base, while the wine adds tannin, fruit, and a deep red layer across the surface.

Background

Red-wine-topped Whiskey Sours were documented in Chicago in the 1880s and circulated under names including Continental Sour, Chicago Sour, and Southern Whiskey Sour. The New York Sour name eventually became the lasting identity. Today, the International Bartenders Association includes the drink in its New Era collection.

What You'll Need

Ingredients

• Bourbon: Provides the oak, vanilla, and caramel backbone of the sour.
• Lemon Juice: Supplies the fresh acidity needed to balance the whiskey and sugar.
• Simple Syrup: Softens the lemon and keeps the sour structure balanced.
• Egg White: A few drops add light texture and help soften the drink's edges.
• Red Wine: Creates the signature float while adding fruit, dryness, and tannin.

The current IBA specification permits either Rye Whiskey or Bourbon, so rye is a direct spirit alternative if you want a spicier base. For the wine, the IBA specifically calls for Shiraz or Malbec.

Equipment

• Cocktail shaker
• Jigger
• Cocktail strainer
• Bar spoon
• Rocks Glass

A Sour With a Second Act

The first sip gives you dry red wine before reaching the bright Bourbon sour beneath it. As the layers gradually mingle, the wine's fruit and tannin begin interacting with the whiskey, citrus, and sweetness. That changing flavor profile is what makes the New York Sour more than a Whiskey Sour with an attractive red layer.

Substitutions & Variations

• Use Rye Whiskey: The current IBA specification explicitly allows rye in place of Bourbon. Expect a drier, spicier whiskey profile.
• Choose Shiraz: A bold Shiraz gives the float dark fruit and peppery depth.
• Choose Malbec: Malbec provides ripe dark-fruit character with approachable tannin.
• Skip Egg White: This moves away from the current IBA recipe but produces a leaner, more direct sour.
• Try a richer wine: Port creates a sweeter variation, but it is no longer the IBA New York Sour specification.

Helpful Tips

• Use freshly squeezed Lemon Juice. With a simple sour structure, dull citrus is immediately noticeable.
• Keep the Red Wine chilled so the finished cocktail stays cold.
• Shake vigorously to fully chill and integrate the small amount of Egg White.
• Use fresh, properly handled pasteurized Egg White when possible.
• Pour the wine slowly over the back of a bar spoon held close to the drink's surface.
• Do not stir after adding the Red Wine. The separate layer is part of the drink's presentation and drinking experience.
• A large cube or a few solid cubes of fresh ice help slow dilution.
• For strict IBA presentation, finish with lemon or orange zest and a cherry.