Legume Free New York Sour
Few cocktails are as visually striking as this one — a deep crimson layer of red wine floating over a cloud-like, frothy whiskey sour. The technique of slowly pouring the wine over the back of a spoon creates a gorgeous two-tone effect that looks like something from a serious cocktail bar, yet it's completely achievable at home. Rye whiskey brings a spicy, slightly earthy backbone that pairs beautifully with the bright hit of fresh lemon juice and the balance of simple syrup. The pasteurized egg white is the secret to that silky, foam-topped texture — dry-shaking it first builds the froth before the ice ever touches it. A pour of Malbec or Shiraz on top adds a fruity, tannic finish that makes every sip slightly different as the layers slowly mingle. For anyone navigating legume-free living, this is a cocktail you can order with confidence — every ingredient here is straightforward, with no hidden bean-based fillers or additives to second-guess. Finish it with a Luxardo cherry and a lemon twist, and you've got a showstopper in a glass.
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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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