New York Sour Recipe

Combine and dry shake

In a cocktail shaker, add 2 oz Knob Creek Rye, 0.75 oz fresh lemon juice, 0.75 oz simple syrup and 1 egg white if using. Without ice, dry shake vigorously for 15–20 seconds to emulsify and build a frothy texture.

Wet shake

Add 4 ice cubes to the shaker and shake again vigorously for 10–15 seconds until well chilled and the exterior of the shaker feels cold.

Strain

Double-strain the cocktail (using a Hawthorne strainer and a fine mesh strainer) into a chilled old-fashioned glass over one large ice cube or into a rocks glass with fresh ice.

Using the back of a bar spoon held just above the cocktail surface, slowly pour 0.5 oz dry red wine (Cabernet or Syrah) so it gently floats on top of the froth. Pour slowly and steady to maintain a distinct red layer.

Garnish with a lemon wheel or a thin twist of lemon peel laid on the froth beside the wine float. Serve with a small stirrer so the guest can break the float if desired.