Classic Twist
New York Sour
A whiskey sour crowned with Anatolian red — two continents in one glass.
Glass Rocks
Garnish None — the wine float is the garnish
The Story
Despite the name, most accounts trace the New York Sour to 1880s Chicago, where bartenders took the reigning whiskey sour and floated a layer of dry red wine over the top. The claret float added colour, aroma, and a touch of sophistication — and the trick has never gone out of style.
We build ours across two continents: cedar-aged Japanese whisky beneath, and a float of Kayra Öküzgözü — Eastern Anatolia's bright, cherry-toned native grape — above. The wine perfumes every sip before the sour arrives.
The Recipe
How to Make It
Ingredients
- 50ml Kamiki Original
- 25ml Fresh lemon juice
- 15ml Sugar syrup
- 15ml Kayra Öküzgözü, floated
Method
- 01 Shake the whisky, lemon juice, and syrup hard with ice.
- 02 Strain into a rocks glass over fresh ice.
- 03 Float the red wine by pouring it slowly over the back of a bar spoon.
- 04 Serve unstirred so the layers stay distinct.
