Low Sodium New York Sour
This classic cocktail is a showstopper in a glass — layers of deep ruby red wine floating over a cloud-like, frothy whiskey sour base that tastes as dramatic as it looks. The rye brings a spicy backbone, fresh lemon juice keeps things bright and tart, and the simple syrup ties it all together without any added salt tipping the balance. For anyone watching sodium intake, this is a genuinely satisfying cocktail option — no briny garnishes, no salted rims, just clean, bold flavor built from scratch. The pasteurized egg white is the secret weapon here, giving the drink that silky, bar-quality foam without any fuss or food safety worries. Pouring the dry red wine slowly over the back of a spoon creates that gorgeous two-tone effect that makes it look like you really know what you're doing. A Malbec or Shiraz works beautifully because their fruit-forward depth contrasts perfectly with the citrusy sour layer beneath. Whether you're mixing for a crowd or treating yourself on a Friday night, this one is worth every shake.
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Learn more →Ingredients
1 serving
- 2 oz rye whiskey
- ¾ oz fresh lemon juice
- ¾ oz simple syrup
- 1 pasteurized egg white
- 1 oz dry red wine (such as malbec or shiraz)
For serving
- 1 luxardo maraschino cherry, for garnish (optional)
- 1 lemon half-wheel or twist, for garnish (optional)
Instructions
- 1
Combine the rye whiskey, lemon juice, simple syrup, and pasteurized egg white in a cocktail shaker without ice. Seal and shake vigorously for 15 seconds, until the mixture is frothy and slightly opaque.
- 2
Add a large handful of ice to the shaker. Seal and shake again for 10–12 seconds, until the outside of the shaker is very cold to the touch.
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