Nutmeg Free New York Sour
This classic cocktail is a showstopper in a glass — bold rye whiskey and bright lemon juice balanced by just enough simple syrup, all crowned with a dramatic float of dry red wine. The two-tone effect alone is enough to make anyone at the table do a double take. A vigorous dry shake with pasteurized egg white builds that signature silky foam, and the second shake over ice chills everything down to perfection before the wine is gently poured over the back of a spoon to create that gorgeous layered finish. Warm spices like nutmeg are nowhere near this recipe, so you get a clean, sharp citrus-forward sip without any of the aromatic additions that can sneak into cocktail recipes. A Malbec or Shiraz works beautifully here — their dark fruit notes complement the whiskey without overpowering the lemon. Finish it off with a Luxardo cherry and a lemon twist if you want to lean into the full bar-worthy presentation.
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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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