The New York Sour is a whiskey sour with a red wine float on top — two layers, two flavors, one of the most visually striking drinks in the cocktail world. Here's the non-alcoholic version.
What You Need
- 2 oz No. 86 Non-Alcoholic Whiskey
- ¾ oz fresh lemon juice
- ¾ oz simple syrup
- 1 egg white (optional, for foam)
- ½ oz non-alcoholic red wine (Proxies or Thomson & Scott Noughty)
- Ice
- Rocks glass
How to Make It
- If using egg white: combine No. 86, lemon juice, simple syrup, and egg white in a shaker. Dry shake (no ice) for 15 seconds to build foam.
- Add ice to the shaker and shake hard for another 10 seconds.
- Strain into a rocks glass over fresh ice.
- Float the non-alcoholic red wine: hold a bar spoon just above the surface of the drink and pour the wine slowly over the back of the spoon. It should sit on top in a distinct layer.
Without egg white: just shake No. 86, lemon, and simple syrup with ice and strain. Still excellent.
The Float
The red wine float is what makes this drink. The key is pouring slowly over the back of a spoon — this breaks the fall of the wine and lets it sit on the citrus layer below without mixing. You want a visible line between the two.
The drink changes as you sip through the layers. The top is fruity and slightly tannic from the wine. The bottom is the bright citrus sour. Mixed together they become something else entirely.
Choosing the Non-Alcoholic Wine
Proxies makes the best non-alcoholic reds for cocktail use. Thomson & Scott Noughty Rouge is a good alternative. You want something with enough body and color to float cleanly and enough flavor to contribute to the drink — not just color.
Frequently Asked Questions
Do I need egg white?
No. The egg white adds a silky foam layer on top that looks great and softens the texture, but the drink works without it. If you skip it, the wine float becomes even more visible against the clear sour below.
What's the difference between a Whiskey Sour and a New York Sour?
Same base — just the red wine float on top. The New York Sour is a more dressed-up version. Here's the basic Whiskey Sour recipe.
Can I use grape juice instead of non-alcoholic wine?
In a pinch, yes. Use a dark grape juice and cut it with a small amount of lemon juice to reduce the sweetness. It won't have the tannic quality of wine but the visual effect works.
Make it with No. 86.
The non-alcoholic New York Sour — two layers, real flavor, worth the extra step.
→ Shop No. 86 — from $35.99
Make this recipe with No. 86 non-alcoholic whiskey — built for cocktails like this one.