Spice Free New York Sour
This classic cocktail is all about balance — tart lemon, smooth rye whiskey, a touch of sweetness, and that showstopping float of red wine that turns an ordinary drink into something genuinely beautiful. The two-tone effect alone is enough to make guests stop mid-conversation and ask what you're pouring. A pasteurized egg white gives the drink its signature silky foam and velvety mouthfeel without any heat or spice sneaking in, making it a natural fit for anyone keeping things mild. The dry red wine — a Malbec or Shiraz works beautifully — is poured slowly over the back of a spoon so it rests on top as a distinct, jewel-toned layer. Every sip moves through that wine float first, then into the bright citrus and whiskey underneath, which means the flavor evolves as you drink it. Simple syrup and fresh lemon juice keep the ingredient list clean and completely free of any spiced syrups or flavored additions that can sneak into cocktail recipes. It's an impressive, bar-quality drink that comes together with just a shaker and a little technique.
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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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