In short: A New York Sour and a Whisky Sour share the same base: whisky, lemon juice and sugar. The difference is the addition of a red wine float on top of the New York Sour, which adds richness, colour contrast and a subtle tannic edge.

When it comes to whisky-based cocktails, few drinks have stood the test of time like the Whisky Sour. It’s simple, timeless, and incredibly versatile. But for those looking to switch things up, the New York Sour offers a twist—literally—with a float of red wine that changes everything from flavour to appearance.

These two cocktails share the same backbone but deliver vastly different drinking experiences. Whether you’re a fan of stripped-back classics or layered, bold serves, understanding the difference between the New York Sour and Whisky Sour will help you find your favourite.

The Whisky Sour is believed to date back to the mid-1800s. It first appeared in print in an 1862 bartender’s guide by Jerry Thomas, but its popularity had likely been simmering for decades before that. The whisky, citrus and sugar combo became a staple in American bars and quickly evolved into one of the most adaptable cocktail templates.

The New York Sour came along a little later, in the late 19th or early 20th century, as bartenders began experimenting with ways to add complexity to existing recipes. While its exact origin is debated, most agree it was born in Chicago before gaining popularity in New York, hence the name. Its standout feature is the float of dry red wine, gently poured over the back of a spoon to form a striking layer above the citrusy base.

At their core, both cocktails start with the same essential trio: whisky, lemon juice, and a sweetener. This trio forms the sour cocktail category, and it’s as balanced as any formula in mixology. The fresh citrus cuts through the richness of the whisky, while the sugar rounds off the tartness to make each sip smooth and well-balanced.

Both cocktails can be made with or without egg white. Egg white adds texture and foam but is optional.

For The Glenlivet take on this classic, try our Whisky Sour recipe—a refined version using The Glenlivet 12 Year Old as its base, delivering a delicate blend of zesty lemon and fruity, ultra smooth whisky.

The addition of red wine is the headline difference. In a New York Sour, after the whisky sour base is shaken and strained into a glass, a measure of red wine is floated gently on top. It sits in a separate layer, creating a visually dramatic two-tone effect. When sipped, the wine mixes with the sour on the palate rather than in the glass, giving each mouthful a different balance of fruit, tannin and acidity.

Our twist on the New York Sour is the Maple Red Wine Sour, which swaps the usual simple syrup for maple syrup. It brings a subtle depth and warmth that pairs beautifully with The Glenlivet’s smooth character and the richness of red wine.

Is a New York Sour stronger than a Whisky Sour?

Not necessarily. Both drinks contain the same base amount of whisky. The addition of red wine in a New York Sour slightly increases the alcohol content, but the overall strength remains similar depending on the recipe.

What wine is best for a New York Sour?

A dry red wine such as a Cabernet Sauvignon, Merlot or Shiraz works well, as it complements the whisky without overpowering the citrus.

One of the biggest differences between the two cocktails is how they look in the glass.

The Whisky Sour is clean, golden, and classic—often served with a frothy top if made with egg white and garnished with a citrus twist or cherry. It’s understated but elegant, especially in a rocks glass over ice.

The New York Sour, on the other hand, leans into visual drama. The wine float forms a deep ruby red layer over the golden base, creating a striking cocktail with real table appeal. It’s often served in the same type of glass, but its look makes it feel more like a showstopper.

Though their base flavours are similar, the final experience differs significantly.

The Whisky Sour is bright, smooth, and easy-going. The acidity of the lemon is balanced by sweetness, and the whisky shines through. If you’re using a single malt like The Glenlivet, expect notes of orchard fruit, vanilla and gentle spice to come through.

The New York Sour adds another layer—literally. The red wine brings fruit-forward notes, acidity and subtle tannins. Each sip is a journey from citrus to warmth to dry finish. It’s a little more complex, a little more layered, and perfect for those who like contrast in their cocktails.

Both cocktails have inspired countless riffs and variations.

You’ll find Whisky Sour variations that include egg white for a silky foam top, others that add herbal liqueurs or seasonal flavours. Try our Maple Sour or swap lemon for orange for an extra fruity serve.

The choice of wine in a New York Sour dramatically affects the taste. A bold Malbec will deliver intensity, while a lighter Pinot Noir offers elegance. Find more ways to mix whisky and wine in our guide.

The Whisky Sour is a year-round staple—ideal for dinner parties, pre-dinner drinks or even a relaxed evening at home. It’s easy to batch, endlessly adaptable, and works as well in summer as it does in winter.

The New York Sour feels a little more elevated. It’s great for festive occasions or when you want to impress guests. The dual-layer look makes it a standout for cocktail hour or as a celebratory serve.

There’s no right answer here—it all depends on the moment and your mood.

If you want something classic and smooth, go with a Whisky Sour. It’s effortless and timeless, and it puts the quality of your whisky front and centre. For those moments when you want to turn the volume up a little—maybe a dinner party, a special gift pour, or a night that calls for something unexpected—reach for a New York Sour.

Or, why choose? Start with the classic, then pour your second round with a twist. Just remember to drink responsibly.

The Whisky Sour and the Maple Red Wine Sour are just two serves from our whisky cocktail collection. Find more including some of the world’s oldest cocktails and variations on a Godfather.