Shellfish Free New York Sour
Few cocktails look as dramatic as this one, and yet the technique is completely approachable once you understand the steps. The base is a bright, citrusy whiskey sour built with rye, fresh lemon juice, and simple syrup, then elevated by a dry-shake with pasteurized egg white that creates a silky, cloud-like foam on top. The real showstopper is the red wine float — poured slowly over the back of a spoon so it settles into a gorgeous two-tone layer of deep ruby over pale gold. A Malbec or Shiraz works beautifully here, adding a fruity, slightly tannic contrast to the tart lemon and spicy rye underneath. Every single ingredient in this drink is naturally free of shellfish and seafood, so there's nothing to second-guess or swap out. Garnish with a Luxardo cherry and a lemon twist if you want to really commit to the presentation — and you should, because this cocktail absolutely earns it.
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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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