Cocktail of the week: NY sour des Naifs - recipe | The right blender

Sours are traditionally made with egg white, but this vegan version, which lends itself to being made for a crowd, circumvents that by using soy milk instead. Prepare a batch of clarified whiskey sour mix, depending on the number of people you wish to serve, and follow these steps.

NY sour

For 1

50 ml Kentucky bourbon 25 ml fresh lemon juice 15 ml sugar 2: 1 sugar syrup water 4 dashes of Peychaud bitters or 2 dashes of Angostura bitters 30 ml of milk fresh soybeans 10ml medium-bodied red wine, to float on top

Pour the bourbon, lemon juice, sugar syrup and bitters into a glass. Put the soy milk in a second glass, then pour the bourbon mixture over it and let sit for five minutes without stirring.

Put a damp coffee filter paper in a filter coffee funnel and place it over a glass. Pour in the soy/bourbon milk mixture and let it filter. Back into the funnel and pass through the filter a second time. Repeat, if necessary, until the liquid is clear (how many times you need to do this will mainly depend on the size of the batch you are preparing).

For each serving, pour 110ml of clarified whiskey sour mix into an ice-filled highball glass, carefully pour 10ml of red wine over the top, to create a float, then serve.

Max Heale , Naives, London SE15