Barley Free New York Sour
This classic cocktail is a showstopper in a glass — layers of tart citrus, smooth whiskey, and a deep ruby float of red wine that looks almost too pretty to drink. The dry-shake technique with pasteurized egg white creates a silky, cloud-like foam on top that gives every sip a luxurious, velvety texture. Rye whiskey brings a spicy backbone that plays beautifully against the bright lemon juice and the subtle sweetness of simple syrup, while the wine float adds a fruity, tannic finish that lingers in the best way. For anyone navigating grain sensitivities, it's worth knowing that rye is naturally barley-free, and every other ingredient here — fresh citrus, egg white, red wine, simple syrup — is completely clear of barley as well. No obscure substitutions needed; this recipe works exactly as written. The slow wine pour over the back of a spoon is genuinely satisfying to execute, and the two-tone result makes it feel like something you'd order at a serious cocktail bar. Whether you're hosting or just treating yourself on a weeknight, this one earns its place at the top of the rotation.
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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)
Can be omittedmaraschino cherry
- 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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