I just made my first New York cocktail, and honestly, I think I’ve found my new weekend tradition. I’ve always gravitated toward whiskey drinks – Manhattan, Old Fashioned, you name it – but there’s something about the rye and citrus combo in this one that’s really grabbed me.
Funny enough, I’d never actually tried a New York before this. Somehow, it was always overshadowed by its more famous cousins, but after making one on a whim, I’m officially obsessed.
Strength & Profile
Note: You can tap on flavors, occasions, and feels to view more similar cocktail recipes.
There’s a bit of cocktail lore behind it too. The New York cocktail apparently emerged during Prohibition, when people were getting creative with recipes to hide the… let’s say, questionable, quality of the booze. The citrus played double duty: brightening up the rye and making the drink (and probably the hooch) more palatable. Plus, it’s got that bold, punchy attitude that feels very New York City.
What really sold me, though, is the balance. The rye brings this cozy warmth, but the lemon juice snaps everything into focus. There’s a tartness that wakes up your whole palate and enough sweetness from the grenadine and simple syrup to keep it easy-drinking. Add a couple dashes of bitters and it all just clicks.
Ingredients & Glassware
- 2 oz rye whiskey
- 1 oz fresh lemon juice (seriously, go fresh here)
- 1 tsp grenadine
- 1 tsp simple syrup
- 2 dashes Angostura bitters
- Garnish: lemon twist or cherry
My go-to is a rocks glass with one big cube of ice. If I’m in the mood to be a little extra, I’ll break out a chilled coupe glass. Both work.
Mixing It Up
- Fill your shaker with ice – get it really cold.
- Add the rye, lemon juice, grenadine, simple syrup, and bitters.
- Shake it up hard for about 15 seconds, until the shaker is frosty.
- Strain into your glass – over fresh ice if it’s a rocks glass, neat if it’s a coupe.
- Top with a lemon twist or a cherry (I’ll never judge you for either).
True confession: The first time I made this, I used bottled lemon juice. Never again. The difference is huge. Fresh-squeezed makes the whole thing taste cleaner and way more balanced.
Not a fan of rye? Bourbon is a fine swap, but it’ll result in a slightly sweeter drink. Some people use lime instead of lemon to mix things up. I even found that if you’re skipping the booze, mixing ginger ale with a bit of lemon juice and grenadine gives you a great NA version with similar vibes.
A bonus discovery: it pairs great with a board of sharp cheese and cured meats – the tartness just cuts straight through anything rich. And if you’re eating something spicy, the subtle sweetness is a real lifesaver.
What I really love is how unfussy this cocktail feels. It’s interesting enough for the cocktail nerd inside me, but it’s also perfect for kicking back during a game night with friends. Not many drinks walk that line so well.
So if you’re in the mood for something new, I’d definitely recommend giving the New York a try. Just promise me you’ll use real lemon juice – I learned my lesson the hard way!
