Coconut Free New York Sour
Few cocktails look as dramatic as this one, with its deep crimson wine layer floating above a pale, frothy whiskey base. The combination of rye whiskey, fresh lemon juice, and simple syrup creates a bold yet balanced sweet-sour foundation, while the dry red wine float — poured slowly over the back of a spoon — adds a rich, tannic finish and a genuinely stunning two-tone presentation. The egg white gets a vigorous dry shake first, building that signature silky foam before ice ever touches the shaker. It's a technique that takes about thirty seconds of extra effort and pays off in a cocktail that looks like it came from a serious bar program. For anyone navigating ingredient restrictions, this recipe keeps things refreshingly straightforward — rye, citrus, sugar, egg white, and red wine, with no hidden additives or tropical-derived ingredients to second-guess. A Luxardo cherry and a lemon twist finish the whole thing off with a little flair. Whether you're hosting or just treating yourself on a Friday night, this is the kind of drink that earns a slow, appreciative sip.
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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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