Hazelnut Free New York Sour

Total time5 min

Prep time5 min

Cook time0 min

4.5

(30)

Few cocktails pull off drama and drinkability quite like this one. The combination of rye whiskey, bright lemon juice, and simple syrup creates a bold, citrusy base, while a silky egg white foam gives the whole thing a luxurious, cloud-like texture. The real showstopper is the red wine float — poured slowly over the back of a spoon so it sits in a deep, jewel-toned layer on top, making the drink look as stunning as it tastes. Malbec or Shiraz works beautifully here, adding a dry, fruity depth that plays off the whiskey's spice without overwhelming it. For anyone navigating nut allergies, this recipe is naturally free of tree nuts and relies entirely on bar staples you can easily verify at home — no specialty products or ambiguous flavorings in sight. The double-shake technique, first without ice to build the foam and then with ice to chill, is a small extra step that makes a genuinely noticeable difference in the final texture. Dress it up with a Luxardo cherry and a lemon twist and you have a cocktail that looks like it came straight from a serious craft bar.

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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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