Chicken Free New York Sour
This classic cocktail is a showstopper in a glass — a silky, frothy whiskey sour crowned with a deep ruby float of dry red wine that looks almost too pretty to drink. The rye brings a spicy backbone, the fresh lemon juice keeps things bright and tart, and the simple syrup rounds it all out into something perfectly balanced. The real magic is the egg white, which gets a vigorous dry shake before ice ever touches it, building that signature foam and velvety mouthfeel that makes this drink feel genuinely luxurious. Then comes the wine float: by pouring slowly over the back of a spoon, you get that dramatic two-tone effect without any special equipment. It's the kind of technique that looks like a bartender's secret but is completely doable at home. Garnish with a Luxardo cherry and a lemon twist and you've got a cocktail that earns serious compliments at any gathering.
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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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