Dairy Free New York Sour
Few cocktails are as visually striking as this one — a deep crimson layer of dry red wine floating over a cloud-like, frothy whiskey sour base. The two-tone effect isn't just for show; that slow pour of Malbec or Shiraz over the back of a spoon creates a genuinely dramatic presentation that makes it feel like something you'd order at a serious cocktail bar. Rye whiskey brings a spicy backbone, fresh lemon juice keeps things bright and tart, and the pasteurized egg white delivers that signature silky foam without any dairy in sight. The double-shake method — first a dry shake to build the froth, then a hard shake over ice — is the key technique here, and it's easier to pull off at home than it sounds. Naturally free of milk, cream, or butter, this is a cocktail that anyone avoiding dairy can enjoy without a second thought or a label check. Finish it with a Luxardo cherry and a lemon twist if you want the full experience, though it's honestly gorgeous either way.
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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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