Turkey Free New York Sour
Few cocktails pull off drama and drinkability quite like this one. The combination of rye whiskey, bright lemon juice, and simple syrup creates a bold, citrusy base, while the dry red wine float — poured slowly over the back of a spoon — settles on top in a deep, jewel-toned layer that looks almost too pretty to sip. A pasteurized egg white gets shaken in twice: first dry, to build that signature silky foam, then again with ice to chill everything down and lock in the frothy texture. The result is a cocktail with serious visual impact and a flavor that moves from tart and whiskey-forward at the base to soft and fruity at the rim. Garnish with a Luxardo cherry and a lemon twist and you've got something that genuinely looks like it came from a serious craft bar. The whole thing comes together with just a shaker, a strainer, and a steady hand for the wine pour — no obscure equipment required. Whether you're mixing for a crowd or just treating yourself on a Friday night, this is the kind of drink that earns a second round.
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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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