I’ve recently become a fan of New York Sours and I’m curious to know if there are any additional techniques or ingredients you use to elevate the classic version:

Ingredients - 2 ounces rye whiskey or bourbon - 1 ounce lemon juice, freshly squeezed - 3/4 ounce simple syrup - 1 egg white (optional) - 1/2 ounce red wine