Mushroom 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 that makes it look like something from a serious craft bar. The real magic is in the float: dry red wine is slowly poured over the back of a spoon so it rests on top in a deep, jewel-toned layer, giving you that dramatic two-tone effect before you even take a sip. A vigorous dry shake with pasteurized egg white builds that signature foam without any dairy or thickeners — just technique doing all the work. Rye brings a spicy, slightly earthy backbone that plays beautifully against the tartness of fresh lemon and the sweetness of simple syrup, while the wine adds a fruity, tannic finish on the way down. Naturally free of fungi and any mushroom-derived ingredients, every component here is clean and straightforward — no obscure additives to second-guess. Dress it up with a Luxardo cherry and a lemon twist and it looks genuinely impressive, whether you're serving guests or just treating yourself on a Friday night.
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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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