Sesame Free New York Sour
Few cocktails pull off drama and drinkability quite like this one. The combination of spicy rye whiskey, bright lemon juice, and silky egg white foam is already a crowd-pleaser, but that slow-poured float of dry red wine on top is what makes it genuinely stunning in a glass. The two-tone effect — deep ruby wine resting on a pale, frothy base — looks like something from a serious cocktail bar, yet it comes together with straightforward technique right at your home counter. Because every ingredient here is naturally free of sesame in any form, there's no label-scanning or substitution anxiety to deal with. The dry shake method builds a lush, velvety foam from the pasteurized egg white, giving the drink a richness that feels indulgent without any hidden additives. A Malbec or Shiraz works beautifully for the float, adding a fruity, tannic contrast that plays off the tartness of the lemon. Finish it with a Luxardo cherry and a lemon twist and you've got a cocktail that looks as impressive as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!