Maker's Mark Whisky, Lemon Juice, Simple Syrup, Vegan Egg White, Red Wine Floater

Add the bourbon, fresh lemon juice, simple syrup, and aquafaba (vegan egg white) to a cocktail shaker without ice. This dry shake extracts foam from the aquafaba and emulsifies the ingredients.

Prepare and combine

Seal the shaker and shake vigorously for 20–30 seconds. You want a thick, silky foam to form from the aquafaba.

Dry shake

Add ice to the shaker (about 4 large cubes). Shake again vigorously for 15–20 seconds until the shaker is well chilled and the exterior feels very cold. This chills and dilutes the cocktail and further aerates the foam.

Wet shake

Double-strain (using a Hawthorne strainer and a fine mesh strainer) the mixture into a chilled old-fashioned glass (or coupe) filled with one large ice cube or without ice if serving up. Aim to retain as much of the foam on top as possible.

Strain

Using the back of a bar spoon held just above the surface of the cocktail, slowly pour 0.5 oz of the red wine over the spoon so the wine floats on top of the foam, creating the characteristic layered red cap of a New York Sour.

Float the wine

Optionally garnish with a lemon wheel or twist placed on the rim or floated gently beside the wine layer. Serve immediately so the visual contrast between foam and wine is at its best.

Garnish and serve

Maker's Mark Bourbon (or other bourbon whisky)

Fresh lemon juice

Simple syrup (1:1)

Vegan egg white (aquafaba)

Ice (for shaking)

Dry red wine (Pinot Noir or Cabernet Franc recommended)

Lemon wheel or twist (optional garnish)

New York Sour

Make New York Sour Recipe in just 10m. Maker's Mark Whisky, Lemon Juice, Simple Syrup, Vegan Egg White, Red Wine Floater

New York Sour Recipe

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