Pescatarian New York Sour
This classic cocktail is a showstopper in a glass — tart, whiskey-forward, and finished with a dramatic float of red wine that turns every pour into a small moment of theater. The dry red wine layer sits beautifully on top of the frothy, citrus-kissed base, giving you two distinct flavor experiences in a single sip. The egg white is the secret to that silky, cloud-like foam, and using a pasteurized one means you get all the texture without any hesitation. A dry shake followed by a hard shake over ice is the technique that makes it all come together, so don't skip either step. Whether you're mixing for a dinner party or just treating yourself on a Friday night, this is the kind of drink that looks far more complicated than it actually is. Garnish with a Luxardo cherry and a lemon twist if you want to really commit to the presentation — and you should.
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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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