Red wine and whisky? Fear not, it's delicious! The wine gives a tart bite to this classic cocktail and the coloured layers give this drink a unique look. Choose as dry a red as possible and, like with the whisky, don't use the fancy stuff!
- 2 oz rye
- 1/2 oz lemon juice
- 1/2 oz simple syrup
- 1 egg white or 1 ml Ms. Better's miraculous foamer
- 3/4 oz dry red wine (cab-sav is what we use)
Combine the rye, lemon juice, simple syrup and egg white in a shaker without ice. Dry shake the ingredients vigorously for at least 20 seconds. Add ice to the shaker and shake for another 10 seconds. Strain into an old-fasioned glass, getting as much of the egg whites as possible.
Hold a bar spoon back side just above the cocktail, but not touching it. Using a quick pourer, slowly pour the red wine over the back of the spoon and into the centre of the cocktail so it floats just below the egg whites and above the cocktail.