Oats Free New York Sour
This classic cocktail is a showstopper in a glass — layers of deep ruby red wine floating over a frothy, citrus-kissed whiskey sour that looks like it came straight from a Manhattan bar program. The double-shake technique is the real secret here: a dry shake first builds that gorgeous foam from the egg white, then a second shake over ice chills everything down without deflating it. Slowly pouring the dry red wine over the back of a spoon creates a dramatic two-tone effect that makes this drink as beautiful to look at as it is to sip. Rye whiskey brings a spicy backbone that plays perfectly against the bright lemon juice and the fruity depth of a Malbec or Shiraz float. Every single ingredient in this recipe is naturally free of oats and oat derivatives, so there's nothing to second-guess — just a genuinely elegant cocktail you can shake up with confidence. Finish it with a Luxardo cherry and a lemon twist and you've got something that looks seriously impressive with very little effort.
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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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