High Fructose Corn Syrup Free New York Sour
Few cocktails are as visually striking as this one — a deep amber base crowned with a rich, jewel-toned layer of red wine that floats like a sunset in a glass. The technique of pouring the wine slowly over the back of a spoon is the key to that dramatic two-tone effect, and it's easier to pull off than it looks. Rye whiskey brings a spicy backbone, fresh lemon juice adds brightness, and the egg white creates that signature silky foam that makes every sip feel luxurious. Store-bought cocktail mixes and pre-made sours are notorious for sneaking in high fructose corn syrup as a sweetener, but this recipe keeps things clean with a simple syrup you control entirely. The dry red wine — a Malbec or Shiraz works beautifully — adds earthy depth without any sweetness that would throw off the balance. A Luxardo cherry and a lemon twist on top make it look like something you'd pay serious money for at a craft cocktail bar. Make this one when you want to genuinely impress someone, including yourself.
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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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