Seeds Free New York Sour
This cocktail is a showstopper in a glass — deep ruby wine floating over a cloud-like, citrus-forward whiskey sour that looks like it came straight from a Manhattan speakeasy. The dry-shake technique with pasteurized egg white builds a silky, frothy foam that gives the drink its signature texture without any seeds, nuts, or hidden additives to worry about. Rye whiskey brings a spicy backbone that plays beautifully against the bright lemon juice and just enough simple syrup to round everything out. The real magic happens when you slowly pour the red wine over the back of a spoon — it settles into a gorgeous two-tone layer that makes this one genuinely impressive to serve at a dinner party or a casual Friday night in. A Malbec or Shiraz works perfectly here, adding a fruity, slightly tannic finish to every sip. Garnish with a cherry and a lemon twist if you want to go full cocktail-bar presentation, though honestly it looks stunning either way.
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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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