Peanut Free New York Sour
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 base, while the dry red wine float — poured slowly over the back of a spoon — gives the drink its signature two-tone look that genuinely stops people mid-conversation. A pasteurized egg white gets shaken in twice: first dry to build a silky, cloud-like foam, then again with ice to chill everything down and lock in that lush, velvety texture. The result is tart, slightly sweet, and just a little smoky from the rye, with a rich winey finish that creeps in as you sip. Every ingredient here is naturally free of peanuts and peanut derivatives, so there's no label-scanning or substitution stress — just a genuinely impressive cocktail made from a short, clean list. A Luxardo cherry and a lemon twist on top make it look like something you'd pay sixteen dollars for at a dimly lit bar, but you're making it at home.
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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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