"New York" Whiskey Sour Cocktail (with Optional Egg White Foam)
The New York whiskey sour is a twist on the traditional cocktail, including a red wine float. It's super easy and perfect to transition into fall flavors.
Servings: 1 cocktail
Ingredients
- 2 ounces of a good bourbon or rye whiskey
- 1 ounce of fresh lemon juice
- 1 ounce of egg white optional; about 1 egg's white
- 3/4 of simple syrup or pure maple syrup both are great; I like mine closer to 1 ounce
- 1/2 ounce of a dry red wine
Instructions
- If you're using the egg white (or aquafaba), put that in the shaker first and give it a really strong "dry" shake by itself for 15-20 seconds.
- Then add the bourbon, lemon juice, and simple syrup to the egg white in the shaker, and shake for another 15 seconds.
- Last, add ice to the shaker and give the mixture another shake for 10-15 seconds (to cool it down, mostly, plus a little more emulsifying and getting a really good foam).
- Strain into a rocks glass with fresh ice (you may add some of the ice from the shaker too if you want). You should have a good foam on the top.
- Lastly, pour the red wine gently into the glass over the back of a spoon (this helps create the layer so it floats, vs. just pouring in directly).
- If you're feeling fancy, you can garnish with a lemon slice and a maraschino cherry threaded on a cocktail stick.
Notes
- The key here is in 3 separate shakes. It doesn't take much time, but makes all the difference in texture of the egg white foam.
- I like my whiskey sour a bit on the sweeter side so use closer to 1 ounce of simple syrup.