New York Sour Cocktail
A classic New York Sour recipe made with bourbon, lemon, simple sugar, egg white, and a red wine float. Frothy, citrusy, and refreshing.
Servings: 1 cocktail
Ingredients
- 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
- Brandied cherry for garnish
Instructions
- Dry shake first: in a shaker, combine bourbon, lemon juice, simple syrup, and egg white. Shake vigorously, without ice, for 20 seconds. A dry shake helps break down the proteins in the egg white, resulting in a creamier and smoother texture.
- Add ice and shake for an additional 5-7 seconds.
- Double strain into a chilled old-fashioned glass over fresh ice.
- Slowly pour the red wine over the back of a spoon to carefully float it on top of the drink. Use a speed pourer for easier floating!
Notes
If you’re unsure of using raw eggs, try pasteurized eggs or liquid pasteurized egg whites. For a vegan alternative, substitute 1 ounce of aquafaba (chickpea water from a can of chickpeas). It’s flavorless and can be treated the same way as egg white.
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.
Nutrition
Serving: 1g | Calories: 221kcal | Carbohydrates: 18.5g | Protein: 3.8g | Fat: 0.2g | Saturated Fat: 0.2g | Sodium: 53mg | Fiber: 1g | Sugar: 0.7g