The New York Sour is an elegant and bold cocktail that revisits the famous Whisky Sour by adding a float of red wine on top. The result? A visually stunning cocktail, perfectly balanced between the acidity of lemon, the sweetness of sugar, the power of whisky, and the roundness of the wine. A must for lovers of original mixology.

• 5 cl bourbon or rye whisky
• 2.5 cl fresh lemon juice
• 2 cl cane sugar syrup
• 1 egg white (optional, for a foamy texture)
• 2 cl light red wine (such as Merlot, Pinot Noir)
• Ice cubes
• Garnish: lemon zest or maraschino cherry

1. In a shaker, pour the whisky, lemon juice, sugar syrup, and egg white (if used).
2. Do a dry shake (without ice) to emulsify the egg white.
3. Then add ice cubes and shake vigorously again for 10 seconds.
4. Strain into an old fashioned or tumbler glass filled with ice cubes.
5. Using the back of a spoon, gently pour the red wine on top so that it floats and creates a beautiful two-tone layer.
6. Garnish with a lemon zest or a maraschino cherry.

- Use a fruity and low-tannin red wine to avoid overpowering the cocktail.
- You can replace the egg white with aquafaba (chickpea water) for a vegan version.
- The New York Sour is perfect for impressing your guests at a chic dinner or elegant aperitif.

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