Pork Free New York Sour
Few cocktails are as visually striking as this one — a deep amber base crowned with a rich, jewel-toned float of red wine that makes it look almost too good to drink. The rye whiskey brings a spicy, slightly earthy backbone, while fresh lemon juice and simple syrup keep things bright and balanced. The real magic is the dry-shake technique: vigorously shaking the egg white before adding ice builds a silky, cloud-like foam that gives the drink its signature velvety texture. Then comes the slow wine pour over the back of a spoon, creating that gorgeous two-tone effect that genuinely impresses every time. Because this recipe relies entirely on spirits, citrus, and wine, there's nothing to second-guess ingredient-wise — just straightforward, elegant cocktail craft. A Luxardo cherry and a lemon twist finish it off beautifully, though the drink honestly speaks for itself even without the garnish.
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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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