The New York Sour is a classic cocktail that is believed to have been created in the 1880s by a bartender in Chicago, Illinois. Most famous for its colorful layers, the recipe is a simple variation of the classic Whiskey Sour that calls for whiskey, lemon, simple syrup, and a red wine float. The drink has gone by many names over the years, starting out as the Continental Sour then Southern Whiskey Sour, Claret Snap, and Brunswick Sour before it was officially named after the City That Never Sleeps, likely after a Manhattan bartender made it popular in the 1900s.
Add bourbon, lemon juice, and simple syrup to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Add a clear ice cube to a lowball glass.
Using a julep strainer, strain into lowball glass.
Using a bar spoon, carefully float red wine on top.