New York Sour

A rye sour is finished with a shallow red-wine float, adding a distinct fruit-and-tannin layer. Pasteurized egg white is specified for the foam; keep the wine separate until the shaken base is in the glass.

Active preparation: 4 minutes

Ingredients

• 60 ml Rye whiskey
• 22.5 ml Simple syrup (1:1 sugar to water by weight)
• 30 ml Fresh lemon juice
• 15 ml Pasteurized egg white
• 15 ml Dry red wine
• 1 piece Lemon peel, for garnish
• 1 piece Cocktail cherry, for garnish

Instructions

1. Measure rye, syrup, lemon and pasteurized egg white into a shaker; keep the red wine aside.
2. Add ice and shake firmly for about 15 seconds.
3. Fine-strain into a rocks glass over fresh ice.
4. Pour the wine gently over the back of a spoon so it forms a surface layer.
5. Add the citrus twist and cherry.