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 liquid egg whites
- 1/2–3/4 ounce dry red wine (I used Chianti)
- luxardo cherry for garnish
- Combine all ingredients in a cocktail shaker and dry shake vigorously with NO ice for 20-30 seconds. This is to whip up the eggs and make them frothy.
- Add ice and shake for another 10 seconds and strain into a double old-fashioned glass over fresh ice. Slowly pour red wine over the back of a spoon to float it on top of the drink.
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. This will greatly reduce the risk of food-borne illness.
Any dry red wine will do, however, it’s OK to use whatever you have on hand! Heavier, sweeter wines may not float quite as well and tend to mix with the cocktail.
Keywords: New york sour