Paraben Free New York Sour

Total time5 min

Prep time5 min

Cook time0 min

4.5

(30)

Few cocktails pull off drama and drinkability quite like this one. The combination of rye whiskey, bright lemon juice, and simple syrup creates a bold, citrusy backbone, while a slow pour of dry red wine — Malbec or Shiraz work beautifully — floats on top in a deep, jewel-toned layer that looks almost too pretty to disturb. A pasteurized egg white gets shaken in twice: first dry to build that signature silky foam, then again over ice to chill everything down and lock in that cloud-like texture on top. The result is a two-tone cocktail with a velvety mouthfeel and a finish that shifts from tart and spiced to rich and fruity as you sip through the layers. Every ingredient here is straightforward and naturally free of synthetic preservatives or chemical additives, so you know exactly what's going into your glass. It's the kind of drink that feels like something a skilled bartender handed you, but it comes together at home with just a shaker, a strainer, and a steady hand on the wine pour. Dress it up with a Luxardo cherry and a lemon twist, and it's genuinely showstopping.

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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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