New York Sour

Pro tips

• Dry shake the whiskey, lemon juice, simple syrup, and egg white without ice first for 10-15 seconds to build foam, then add ice and shake again for a silkier texture.
• Chill your coupe or cocktail glass beforehand; a cold glass keeps the layers distinct and maintains the drink's temperature.
• Pour the red wine at the very end using the back-of-spoon technique—practice on water first if you're unfamiliar with the method.
• Use quality rye or bourbon; the base spirit's flavor matters more here since there are few other ingredients to mask it.

Substitutions

• Bourbon → Rye whiskey (bourbon adds sweetness; rye adds spice)
• Red wine → Tawny port or dry Madeira (changes color and flavor of the float layer)
• Simple syrup → Honey syrup or demerara syrup (adds richness and depth)

Equipment

cocktail shaker · jigger · bar spoon · coupe or cocktail glass · hawthorne strainer

Can you make a New York Sour without the egg white?

Yes, but the drink will lose body and texture. The egg white creates a silky mouthfeel and attractive foam layer that defines the cocktail.

How do you float the red wine without it mixing in?

Pour the red wine slowly over the back of a bar spoon held just above the surface of the drink. This distributes the liquid gently and keeps it separate from the layer below.

What type of whiskey works best for a New York Sour?

Rye or bourbon both work well. Rye provides a spicier profile while bourbon offers more sweetness; choose based on your preference.

Do you need fresh lemon juice?

Yes, fresh lemon juice is essential for proper acidity and flavor balance. Bottled lemon juice will produce a noticeably inferior result.

Is this cocktail safe to drink with raw egg?

Use pasteurized eggs if concerned about food safety. Many bars use pasteurized egg white products specifically for cocktails.