Cinnamon Free New York Sour
This classic cocktail gets its drama from layers — a frothy, citrus-forward whiskey base crowned with a deep float of dry red wine that sits like a sunset in the glass. Rye whiskey brings a bold, peppery backbone that plays beautifully against the bright lemon juice and just enough simple syrup to keep things balanced. The pasteurized egg white is the secret weapon here, shaken hard without ice first to build that signature silky foam before the cold shake locks it all in. Slowly pouring the Malbec or Shiraz over the back of a spoon is one of those bartender moves that looks impressive but is genuinely easy to pull off at home. For anyone navigating spice sensitivities, this recipe is refreshingly straightforward — every ingredient is right there on the list, with no spice blends, flavored syrups, or pre-made mixes that might sneak in unwanted additions. Finish it with a Luxardo cherry and a lemon twist if you want the full cocktail bar experience, or keep it simple and just enjoy the two-tone pour.
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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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