Pistachio Free New York Sour
Few cocktails look as dramatic as this one, with its deep crimson wine layer floating above a cloud-like frothy base. The technique is simpler than it looks — a slow pour over the back of a spoon is all it takes to achieve that stunning two-tone effect that makes everyone at the table ask questions. Rye whiskey brings a spicy backbone, fresh lemon juice cuts through with bright acidity, and a pasteurized egg white gets shaken into a silky, airy foam that holds the wine float beautifully. A dry red like Malbec or Shiraz adds a rich, fruity finish that ties the whole drink together. For anyone navigating nut allergies, this is the kind of cocktail you can order or mix at home with total confidence — every ingredient here is straightforward and naturally free of tree nut concerns. Garnish with a Luxardo cherry and a lemon twist if you want to go full showstopper, though honestly it's already gorgeous without them.
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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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