Pecan 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 backbone, while the dry red wine float — poured slowly over the back of a spoon — settles into a stunning two-tone layer that looks like it came straight from a craft cocktail bar. The pasteurized egg white gets shaken hard without ice first, building a silky, cloud-like foam that softens every sip. That double-shake technique is the real secret: the dry shake creates the froth, and the second shake with ice chills everything down without deflating it. A Malbec or Shiraz works beautifully here, adding a fruity, tannic contrast that makes the whole drink feel layered and complex. Garnish with a Luxardo cherry and a lemon twist if you want to go full showstopper. Tree nut concerns are a total non-issue with this one — every ingredient is naturally free of them, so you can shake, pour, and sip without a second thought.
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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)
- 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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