Oral Allergy Syndrome Friendly New York Sour
This classic cocktail is a showstopper in a glass — a silky, frothy whiskey sour crowned with a deep ruby float of dry red wine that looks almost too pretty to drink. For anyone managing oral allergy syndrome, fresh fruit and raw plant proteins can be tricky territory, but this recipe keeps things clean and well-considered. The lemon juice is used in a small, measured amount, and the egg white here is pasteurized, which sidesteps the raw protein concerns that can sometimes trigger reactions. Rye whiskey brings a spicy, bold backbone that pairs beautifully with the tart citrus and the smooth sweetness of simple syrup. The wine float — poured slowly over the back of a spoon — creates that iconic two-tone effect without any complicated technique. It's the kind of drink that feels like something you'd order at a serious cocktail bar, made right at your own kitchen counter.
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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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