Discover the perfect winter cocktail with the New York Sour. Delight your guests with an eye-catching mix of tart flavors, balanced with a hint of sweetness. Enjoy Kerry Wehner's unique recipe for the ideal festive beverage!
WHAT YOU'LL LOVE
- Reverse dry shake: Shaking with ice first, then straining and shaking again without it, chills the drink and then builds a thick, stable foam.
- Malbec float: Pouring red wine slowly over a spoon settles it between the foam and the drink, giving a layered, dark-red look and fruity depth.
- Rye base: Rye's spicier edge stands up to the lemon and wine better than a sweeter bourbon would.
- Fresh lemon and simple syrup: The classic sour balance of tart and sweet is kept simple so the whiskey and wine stay at the front.
New York Sour
Britt Shoffner
Rated 5.0 stars by 1 users
We asked Bartender Kerry Wehner to mix up a unique cocktail proven to be a hit at holiday parties. She delivered a New York Sour that’s as beautiful as it is tasty.
Ingredients
- 2 oz Dickle Rye
- 0.75 oz Simple Syrup
- 1 Lemon, Juiced
- 1 Large Egg White
- 1 oz Malbec
Directions
- Crack an egg white into a shaker.
- Add simple syrup, lemon, whiskey and lastly, ice. Shake for 1 minute.
- Strain ice out of the shaker. Then begin a dry shake for another minute.
Strain into Riedel Sour Glass.
- Pour 1 oz Malbec slowly and consistently over the back of a spoon into the glass to float.
A classic whiskey sour typically will feature bourbon, fresh lemon juice, simple syrup, and sometimes egg white. What makes Kerry Wehner’s version of this drink special is the addition of Malbec, giving a wonderfully dark fruit smokiness, but also a punch of color!
Using drink-specific glassware will give you the best experience not only when you make this drink, but also when you consume it. When you take the glass to your lips, the outwardly curved edge directs the drink to hit your palate correctly, giving the maximum flavor experience. Its distinct shape also makes it easier to float the Malbec on top of the drink.
Kerry begins the drink by cracking an egg white into a cocktail shaker, followed by a fresh squeeze of lemon with the assistance of a juicer.
She then follows that with a two-ounce shot of Rye Whiskey and some ice.
Shake this concoction for one minute straight. Strain out the ice and dry shake (without ice) once more for another minute.
The addition of egg white in a whiskey sour combined with the vigorous shaking will create a foam. This delicate cloud of foam will rise to the top of the drink after it has been poured out of the shaker.
Next, Kerry delicately, over the back of a spoon, will pour one ounce of Malbec wine to float on top of the cocktail. If done properly, the wine should settle between the top layer of foam and the whiskey sour elixir.
Combining the creaminess of foamy egg white, with the punchiness of a whiskey sour and smoky finish of Malbec, this cocktail is sure to please any palate! Its the perfect addition to your next holiday gathering! Cheers!
Recipe Note
Recipe FAQ
Why shake the drink with ice first, then strain and shake again without ice?
This method, often called a reverse dry shake, chills and dilutes the drink in the first shake, then the ice-free second shake whips the egg white into a thicker, longer-lasting foam than a single shake would.
Why float the Malbec on top instead of stirring it in?
Pouring it slowly over the back of a spoon lets the wine settle between the foam and the cocktail, which gives the drink its layered dark-red look and a fruity first sip.
Why use rye instead of bourbon?
Rye has a spicier, drier edge that holds up against the lemon and the wine. Bourbon would make the drink sweeter and rounder.
Why use a sour glass?
The outward-curved rim directs the drink onto the palate for fuller flavor, and its shape makes it easier to float the Malbec cleanly on top.
Is it safe to drink a cocktail made with raw egg white?
The egg white is shaken but never cooked, so it carries a small salmonella risk. Using pasteurized egg whites removes that concern, and it's a good idea for anyone who is pregnant, elderly, very young, or has a weakened immune system.
How indoor-friendly is this recipe?
5 out of 5. It's a shaker-and-glass cocktail that needs no grill, stove, or oven.
Recipe Highlights
Reverse dry shake: Builds a thick, stable foam.
Spoon-poured Malbec float: Creates a layered, dark-red top.
Rye whiskey base: Gives a spicier backbone than bourbon.
Classic sour balance: Keeps tart lemon and simple syrup in check.
