A layered sour cocktail that is sure to please! "Thought to have been first made in the 1880s by a bartender in Chicago, this drink was originally named the Continental Sour and then Southern Whiskey Sour, also masquerading as a Brunswick Sour and Claret Snap before becoming best known as the New York Sour, probably after a bartender in Manhattan started serving the drink and made it popular." - Difford's Guide
Traditionally made with a red wine float, we opt for the more herbaceous Kina-Rouge, which is denser than a red wine, and thus the layer sinks rather then floats. Hence the 'reverse' New York Sour.