Macadamia Free New York Sour
Few cocktails manage to look this stunning while being genuinely simple to make at home. The base is a bright, frothy blend of rye whiskey, fresh lemon juice, and simple syrup, shaken hard with a pasteurized egg white until it turns silky and cloud-like. Then comes the showstopper: a slow pour of dry red wine floated over the back of a spoon, creating that gorgeous two-tone effect that makes this drink look like it came straight from a craft cocktail bar. A Malbec or Shiraz works beautifully here, adding a deep, jammy contrast to the citrusy whiskey sour underneath. The double-shake technique — first without ice to build the foam, then with ice to chill — is the key to getting that thick, stable froth on top. Finish it with a Luxardo cherry and a lemon twist if you want the full visual impact. It's the kind of drink that earns compliments before anyone even takes a sip.
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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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