New York Sour

Ingredients

Instructions

1. 1

   Chill 2 rocks glasses if possible. Fill each glass with the ice cubes for serving so the drink stays cold while you mix.

2. 2

   Add the rye whiskey, fresh lemon juice, simple syrup (1:1), and egg white to a cocktail shaker without ice. Dry shake vigorously for 15-20 seconds to build a stable foam.

3. 3

   Add the ice cubes to the shaker and shake hard again for 10-15 seconds, until the shaker is very cold and the drink is well chilled and slightly frothy.

4. 4

   Strain evenly into the prepared glasses over the fresh ice. Aim for a smooth foam cap on top.

5. 5

   Slowly pour the dry red wine over the back of a spoon so it floats on the surface in a distinct red layer. Use about half in each glass.

6. 6

   Express the lemon peel over each drink to release the oils, rub it lightly around the rim, and garnish. Serve immediately.

Nutrition per serving

Notes

• •Use a bold, peppery rye and a dry, fruit-forward red wine such as Shiraz, Malbec, or Cabernet Sauvignon for the best contrast.
• •If you prefer not to use raw egg white, substitute pasteurised egg white for a safer but equally foamy result.
• •For a cleaner float, pour the wine very slowly over a bar spoon held just above the foam.
• •Fresh lemon juice is essential; bottled juice makes the drink taste flat and harsh.

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