Cashew Free New York Sour
This classic cocktail is a showstopper in a glass — bold rye whiskey balanced by bright lemon juice and a silky foam top, all crowned with a deep, jewel-toned float of dry red wine. The two-tone effect alone is enough to make guests stop mid-conversation and ask what you're drinking. A vigorous dry shake with pasteurized egg white is the secret to that lush, frothy layer that makes every sip feel luxurious without any dairy or nut-based ingredients in sight. The red wine float — poured slowly over the back of a spoon — isn't just for looks; it adds a subtle tannin complexity that plays beautifully against the citrus and whiskey underneath. Whether you reach for a Malbec or a Shiraz, the result is rich, layered, and genuinely impressive. It's the kind of drink that looks like it came from a serious craft bar but comes together with just a shaker and a handful of pantry staples.
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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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