Black Pepper Free New York Sour
This classic cocktail is a showstopper in a glass — a silky, citrus-forward whiskey sour crowned with a dramatic float of deep red wine that makes it look like it came straight from a craft cocktail bar. The rye brings warmth and spice, the fresh lemon juice keeps things bright, and the pasteurized egg white gets shaken into a gorgeous, cloud-like foam that makes every sip feel luxurious. Avoiding black pepper in drinks is usually a non-issue, but some spiced syrups, infused spirits, and pre-made cocktail mixes can sneak it in — here, every ingredient is clean and straightforward, so there's nothing to second-guess. The two-tone effect from slowly floating the dry red wine over the back of a spoon is genuinely satisfying to pull off, and it's easier than it looks. A Malbec or Shiraz works beautifully, adding a fruity, slightly tannic layer that transforms the drink as you sip through it. Finish with a Luxardo cherry and a lemon twist if you want to really commit to the presentation — this one is absolutely worth it.
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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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