A classic New York Sour recipe made with bourbon, lemon, simple sugar, egg white, and a red wine float. Frothy, citrusy, and refreshing.
- 2 ounces bourbon
- 3/4 ounce lemon juice
- 1/2–3/4 ounce simple syrup
- 1 egg white or 1-ounce pasteurized liquid egg white
- Dry red wine (Zinfandel, Chianti, Bordeaux)
- Luxardo cherry for garnish
- Begin with a “dry shake”: In a Boston shaker, combine bourbon, lemon, egg white, and sugar without ice and vigorously shake for 30 seconds. This dry shake helps break down the proteins in the egg white, resulting in a creamier and smoother texture. It prevents dilution that may occur if ice is added right away.
Shake with ice: After the dry shake, add a cup of ice to the shaker and shake vigorously for an additional 20 seconds. This is the chilling process.
Strain: Double strain the mixture into a double old-fashioned glass over fresh ice or serve it straight up in a coupe glass. The egg white will create a beautiful foam crown on the surface, enhancing the visual appeal and texture of your cocktail.
Slowly pour the red wine over the back of a spoon to carefully float it on top of the drink. A speed pourer really helps to be more precise with this step. Place your finger over the air intake hole to slow the flow of wine.
Always use fresh eggs at the very least. If you’re unsure about using raw egg white, you can use pasteurized liquid egg whites sold in a carton or aquafaba.
Always double-strain shaken cocktails through a fine mesh strainer. This removes tiny ice chips and also aerates the egg whites.
Use a speed pourer to float the red wine. This will help to precisely pour the wine over a spoon.
Chill your glasses ahead of time in the freezer to keep your drinks cooler for longer. This is one of my favorite tricks in the summer.
- Serving Size: 1
- Calories: 221
- Sugar: 0.7g
- Sodium: 53mg
- Fat: 0.2g
- Saturated Fat: 0.2g
- Carbohydrates: 18.5g
- Fiber: 01.g
- Protein: 3.8g
- Cholesterol: 0mg
Keywords: New york sour