The New York Sour takes on a smoky twist here: instead of Bourbon or Rye, Mezcal goes into the shaker. The result is a Sour that starts with lemony sweetness, then unfolds with earthy spice and a hint of campfire smoke. The red wine float adds a fruity blanket on top – a drink that tells stories after just two sips. Perfect for anyone who enjoys Sour cocktails that are not just sour, but also complex.
And this is what you need for the New York Sour (Mezcal)
5 cl Mezcal (smoky, e.g., Espadín)
3 cl fresh lemon juice
2 cl agave syrup (2:1)
1 egg white (fresh, optional for texture)
3 cl dry red wine (e.g., Tempranillo, lightly chilled)
Key points
The red wine float is not just decoration – it’s a flavor carrier: it should not be too heavy, otherwise it will overpower the Mezcal. Temperature is crucial – the wine should be lightly chilled (12–14°C) so it doesn’t immediately mix with the Sour. When pouring, hold the spoon just above the surface and stir slowly to create an even layer. If you like, you can acidify the wine with a splash of lemon juice beforehand – this stabilizes the layering and adds extra freshness to the drink.
Variations
- New York Sour (classic) — Replace the Mezcal with 5 cl Bourbon or Rye Whiskey. The agave syrup can be swapped for 2 cl simple syrup. The red wine remains the same.
- Smoky Cherry Sour — Add 2 cl cherry liqueur (e.g., Heering) to the Mezcal mix and reduce the agave syrup to 1 cl. Replace the red wine float with a shot of Cherry Brandy.
Frequently asked questions
Can I replace the Mezcal with another smoky spirit?
Yes, but the flavor changes significantly. A smoky whisky (e.g., Scotch with strong peat) brings a different kind of smoke – less earthy, more medicinal. A smoked gin or rum won’t work, as they carry too many other flavors that clash with the Sour profile.
Why does the red wine float on top and not mix?
The difference in density keeps the layers separated: the Sour is heavier due to its sugar and acidity than the dry red wine. As long as the wine isn’t too warm and is poured carefully, the layering stays stable. A small trick: chill the wine in the freezer for 5 minutes before using, so it’s colder than the Sour.
Can I leave out the red wine?
Technically yes, then you’ll have a classic Mezcal Sour. But the red wine float is what makes the New York Sour – it rounds off the Mezcal’s spice and adds a fruity component. Without it, the drink loses a dimension.
