The Sparkling New York Sour

The New York Sour is, at its heart, a Whiskey Sour with a float of dry red wine poured over the back of a spoon so it settles on the surface in a dramatic dark band. The Whiskey Sour itself dates to the mid-nineteenth century and first appeared in print in Jerry Thomas's 1862 *Bartenders Guide*. The red-wine float version appeared in print in the early 1880s and was known at various times as the Continental Sour and the Southern Whiskey Sour before the name New York Sour stuck — most likely after a New York bartender, though some historians trace the technique to Chicago in 1883. It is an IBA official cocktail (Wikipedia; Robert Simonson / The Mix; Liquor.com).

The red wine float is what makes the drink a showstopper: a layered gradient of gold and garnet. Topped with a little sparkling wine, the New York Sour gains a crown of fine bubbles that lifts the whiskey's weight and makes the drink brunch-appropriate — a sparkling, layered, deeply flavorful cocktail that looks as good as it tastes.

Ingredients (serves 6): - 6 oz rye whiskey (such as Rittenhouse or Bulleit Rye) - 3 oz fresh lemon juice - 2 oz simple syrup - 6 oz dry red wine (such as a young Cabernet Sauvignon or Malbec), chilled - 1 bottle (3 ⅛ cups) chilled Brut Champagne or Cava - Lemon wheels and brandied cherries for garnish

Instructions: Combine the rye, lemon juice, and simple syrup in a cocktail shaker with ice. Shake vigorously for 15 seconds. Strain into rocks glasses over a large ice cube. Slowly float 1 oz of red wine over the back of a spoon onto the surface of each drink — it will settle into a dark band above the whiskey sour. Top gently with 1 oz chilled Champagne per glass, pouring slowly down the side so as not to disturb the red wine layer. Garnish with a lemon wheel and a brandied cherry.

For a Crowd (serves 12): - 12 oz rye, 6 oz lemon juice, 4 oz simple syrup - 12 oz dry red wine - 2 bottles chilled Brut Champagne - Pre-batch the sour; float the red wine and top with Champagne at service.

Variations: - Bourbon New York Sour: Replace the rye with bourbon for a sweeter, rounder version. - Claret Sour: Use a lighter red wine (such as Beaujolais) for a more delicate, fruit-forward float. - The Sparkling Aperol Float: Replace the red wine with a float of Aperol for a bitter, orange-hued variation.

Pairing: The New York Sour's whiskey-and-wine depth pairs beautifully with savory brunch dishes — steak and eggs, corned beef hash, and smoked salmon. Its acidity also makes it a fine companion to rich, eggy dishes like quiche or a hearty eggs Benedict.

Reference Links: - New York sour (IBA official, Continental/Southern Whiskey Sour, 1880s): Wikipedia - A Short History of the New York Sour: Robert Simonson / The Mix - New York Sour recipe: Liquor.com

Pro Tips: The red wine float is the entire point of the drink — pour it slowly over the back of a spoon so it floats rather than mixing into the sour. Use a young, fruity, low-tannin red wine; an aged, tannic Cabernet will make the drink astringent. A large single ice cube is better than crushed ice here — it melts slowly and preserves the layered look. Pour the Champagne last and very gently, or it will churn through the red wine layer and destroy the gradient.