Another winner of a recipe from Bon Appetit. This time a cocktail, the New York Sour. Hat tip to Sarah at the Sister Outpost for the recommendation.
We learned here about “the dry shake,” where you shake the egg white without ice, which helps to get the drink foamy without diluting it.
New York Sour
1 large egg white
4 ounces rye
1 1/2 ounces lemon juice
1 ounce simple syrup
1 ounce full-bodied red wine
Shake egg white, rye, lemon juice and simple syrup in a cocktail shaker until frothy, about 1 minute. Fill shaker with ice and shake until the outside is frosty, about 30 seconds. Strain into 2 coupe glasses. Gently pour 1/2 ounce of wine over the back of a spoon held just above the drink’s surface so the wine floats on top.
