HISTORY OF THE NEW YORK SOUR
It’s speculated that the New York Sour cocktail was first made by a bartender in Chicago in the 1880s. The drink was initially called Continental Sour and then Southern Whiskey Sour, also masquerading as a Brunswick Sour and Claret Snap before becoming better known as the New York Sour. This places it firmly in the “Pre-Prohibition” era of cocktails, which generally have four or fewer ingredients and tend to rely on balance and simplicity to keep drinkers coming back for more.
One of the great appeals of a well-made New York Sour is its iconic layered appearance, sporting layers of golden brown (from the whiskey), striking red (from the wine), and creamy white (from the egg white). This visual delight is also accentuated by the vivid textural differences that the drinker experiences when taking a sip.