Vegetarian New York Sour
This classic cocktail is a showstopper in a glass — tart, whiskey-forward, and finished with a dramatic float of red wine that turns every pour into a small moment of theater. The egg white is the secret weapon here, giving the drink a silky, cloud-like foam on top that makes each sip feel luxuriously smooth. Using a pasteurized egg white keeps things safe without sacrificing that signature frothy texture that makes this cocktail so satisfying. The double-shake technique — first without ice to build the foam, then with ice to chill everything down — is a bartender trick worth knowing, and it genuinely makes a difference in the final result. A bold red like Malbec or Shiraz works beautifully for the float, adding a fruity depth that slowly bleeds into the citrusy base as you drink. It's the kind of cocktail that looks like it came from a serious craft bar but comes together in your own kitchen with just a shaker and a little patience.
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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)
- 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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