A whiskey sour and a New York sour are both classic whiskey cocktails that have been popular for over a century. They contain some of the same key ingredients – whiskey, lemon juice, and sugar – but there are also a few differences that distinguish these two cocktails from each other. In this article, we’ll take a look at how a whiskey sour and New York sour are each made, what ingredients they contain, how they taste, and what makes each one unique. Understanding the nuances between these two cocktails will help you better appreciate and enjoy them.
Whiskey Sour
A whiskey sour is one of the most fundamental whiskey cocktails and has been around since the late 1800s. It’s an easy, three-ingredient drink that’s bright, tangy, and strong. Here’s an overview of how it’s made:
Ingredients
– 2 oz bourbon or rye whiskey
– 3⁄4 oz fresh lemon juice
– 1⁄2 oz simple syrup
– Garnish: Lemon wedge, maraschino cherry
Directions
– Add the bourbon or rye, lemon juice, and simple syrup to a cocktail shaker filled with ice. Shake vigorously for 10-15 seconds to chill and combine.
– Strain into a chilled old fashioned glass filled with fresh ice.
– Garnish with a lemon wedge and maraschino cherry.
The base spirit used is traditionally bourbon, such as Jim Beam or Maker’s Mark, but you can also use rye whiskey. The lemon juice provides the signature sour tartness, while the simple syrup sweetens and balances the cocktail.
When made properly, a whiskey sour should be frothy and chilled, with the bourbon taste complemented by bright citrus and sweetness. It’s a refreshing, sour cocktail that’s simple to make yet complex in flavor.
New York Sour
The New York sour also contains whiskey, lemon, and sugar like a whiskey sour, but has a few additional ingredients that change up the flavor profile. Here’s how it’s prepared:
Ingredients
– 2 oz rye or bourbon
– 1 oz fresh lemon juice
– 1⁄2 oz simple syrup
– 1⁄2 oz red wine (typically cabernet or merlot)
– 1 maraschino cherry (for garnish)
Directions
– Add the rye or bourbon, lemon juice, and simple syrup to a shaker filled with ice. Shake for 10-15 seconds.
– Strain into a rocks glass filled with fresh ice.
– Slowly pour the red wine over the back of a spoon so it floats on top of the cocktail.
– Garnish with a maraschino cherry.
The base is also bourbon or rye whiskey, complemented by lemon juice and simple syrup like a whiskey sour. What makes the New York sour unique is the addition of 1⁄2 oz of dry red wine floated on top. This gives the cocktail a two-tone look with a red wine layer over the lighter whiskey sour base.
Flavor Differences
So how do these two cocktails actually taste in comparison? Here are some of the key flavor differences:
Whiskey Sour
– Prominent bourbon or rye flavor
– Tart, puckering sourness from lemon juice
– Moderate sweetness to balance sourness
– Light frothy, foamy texture from shaking
– Simple, direct flavors
New York Sour
– Bourbon or rye still present but slightly softened
– Lemon sourness a bit more mellowed by wine
– Extra fruity sweetness from wine and cherry garnish
– Smooth, velvety texture from wine float
– More complex flavor with wine undertones
While both sours are strong, tart cocktails, the New York sour comes across a bit more refined and complex due to the mellowing effect of the red wine. The wine lends fruity, velvety layers to the sharper whiskey and lemon.
Serving Suggestions
Here are some tips for serving each cocktail:
Whiskey Sour
– Serve straight up in a rocks or old fashioned glass
– Add ice cubes or one large ice sphere
– Garnish with lemon wedge and maraschino cherry
– Use as a digestive after dinner drink
New York Sour
– Serve straight up in a rocks or old fashioned glass
– Carefully pour red wine over back of spoon to float
– Garnish with a maraschino cherry
– Enjoy as a pre-dinner cocktail for a touch of sophistication
History & Origins
Understanding the origins of these cocktails gives further insight into their differences:
Whiskey Sour History
– One of the earliest whiskey cocktails, originating circa 1870s
– Popularized in America at the start of Prohibition in 1920s speakeasies
– Simple recipe made it easy to make covertly with smugged liquor
New York Sour History
– Later variation invented by bartender Joseph S. Sormani in 1970s New York
– Created at the time of stirred cocktails and more complex recipes
– The red wine float was an innovative new technique, creating a layered effect
The whiskey sour came about earlier as a simple improvised cocktail, while the New York sour was invented 100 years later once bartending became more sophisticated.
Comparison Table
| Cocktail | Base Spirit | Other Main Ingredients | Garnish | Key Flavors |
|---|---|---|---|---|
| Whiskey Sour | Bourbon or rye whiskey | Lemon juice, simple syrup | Lemon wedge, cherry | Strong whiskey, puckering sourness, moderate sweetness |
| New York Sour | Bourbon or rye whiskey | Lemon juice, simple syrup, red wine float | Maraschino cherry | Mellowed whiskey, wine fruity sweetness, smooth texture |
Conclusion
While the whiskey sour and New York sour contain similar ingredients, the addition of red wine makes the New York sour a more layered, sweeter, and smoother drinking experience. However, the whiskey sour is the original go-to for a strong, spirit-forward sour cocktail. Both are easy to make at home and offer a little whiskey cocktail education through understanding their nuances. Sip one next to the other to taste the differences side by side!