Gelatin Free New York Sour
This classic cocktail is a showstopper in a glass — bold rye whiskey balanced by bright lemon juice and a silky, frothy top, all crowned with a deep ruby float of dry red wine. The two-tone effect alone is enough to make guests stop mid-conversation and ask what you're drinking. What makes this version work so well for anyone avoiding animal-derived gelling agents is the egg white, which delivers that signature foam without any hidden additives — just a single, clean ingredient doing exactly what it's supposed to do. The dry red wine float, poured slowly over the back of a spoon, creates a gorgeous layered look and adds a subtle tannic depth that rounds out the citrus and spice beautifully. A Malbec or Shiraz works especially well here, bringing dark fruit notes that play off the rye's warmth. Garnish with a Luxardo cherry and a lemon twist if you want to go full cocktail-bar presentation — though honestly, the drink speaks for itself 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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