Tequila and Mezcal Sour

5 from 1 vote
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

This tequila and mezcal-based sour cocktail is made with tequila, lemon juice, triple sec, simple syrup, and egg white. It renders an interesting, spirit-forward drink with a balance of citrus, smoke, sweetness, and a foamy egg white head for the perfect finishing texture. It’s become my favorite new mezcal cocktail.

A tequila sour with an egg white topping in a Nick and Nora glass garnished with a lemon wheel in a bar setting.

Why This Cocktail Works

Tequila and mezcal cocktails are happening right now (also see my smokey and spicy mezcal cocktail). This cocktail essentially follows the same blueprint as the classic Whiskey Sour. It lives on the edge between a margarita variation and a sour. Tequila really lends itself to citrus and fruit—I think it blends better than vodka or gin in more delicate cocktails.

Once you’re used to using egg whites in drinks, you’ll also enjoy a Whiskey Sour or a New York Sour.

Ingredients

Tequila and mezcal sour cocktail ingredients laid out on a wooden cutting board.
  • Reposado or Añejo tequila: you can also use blanco for a brighter feeling cocktail! Some of my favorite budget options are Milagro, Cazadores, Espolòn, Altos, Teremana, Hornitos, and Corralejo.
  • Mezcal: I like Del Maguey and Banhez, however there are countless great brands out there. You can also omit and just use extra tequila.
  • Simple syrup: a 50-50 blend of dissolved sugar and water. You can easily make your own by mixing 1 cup of sugar and 1 cup of water and gently heating on the stove or microwave.
  • Fresh lemon juice: always use fresh squeezed lemon juice over concentrate. If you don’t have fresh lemons, I prefer ReaLemon juice.
  • Triple sec or Cointreau: any orange liqueur works here.
  • Egg white: fresh eggs work best but pasteurized liquid egg whites work if you’re concerned with consuming raw eggs.

See the recipe card for full information on ingredients and quantities below.

The Role of Egg Whites in Cocktails

The egg white is so critical to this drink. It adds a rich, tasteless finish that cannot be easily replicated by other means with the exception of aquafaba. I think the best analogy I’ve read is comparing it to the rich head on top of a Guinness. It simply wouldn’t be the same without it.

If you’re unsure about using raw egg white, try pasteurized liquid egg whites or fresh pasteurized eggs, you can get both at the grocery store. Pasteurized eggs are ideal for recipes that call for raw or undercooked eggs.

Step by Step Instructions

Step 1.

Begin with a “dry shake”: in a Boston shaker, combine mezcal, tequila, lemon, egg white, and simple sugar without ice and vigorously shake for 30 seconds.

A hand pouring 2 ounces of tequila into a cocktail shaker with a double jigger.

Step 2.

Shake with ice: after the dry shake the cocktail should appear foamy and frothy. Add a cup of ice to the shaker and shake vigorously for an additional 20 seconds. This is the chilling process.

A foamy egg white mixture in a cocktail shaker after it has been dry shaken with no ice.

Step 3.

Strain and serve: double-strain the mixture into a chilled coupe glass. The egg white will create a beautiful foam crown on the surface, enhancing the visual appeal and texture of your cocktail.

Double straining a tequila sour cocktail into a chilled Nick and Nora glass.

Expert Tips

  • Always dry shake egg white cocktails with no ice before adding ice and chilling. This helps whip the eggs and enhance frothiness.
  • It’s important to use freshly squeezed citrus when making cocktails from scratch. invest in a handheld lemon/lime squeezer.
  • Chill your glasses in the freezer. A cold glass prevents warming and keeps your drink colder for longer.
  • Shaking with larger ice cubes or ice chunks will prevent the ice from breaking down and producing small ice chips. This makes straining easier and enhances egg white foam and head retention.

Frequently Asked Questions

What tequila do you reccomend?

There are several mid-range budget tequilas that are great for margaritas without breaking the bank. Look for Milagro, Cazadores, Espolòn, Altos, Teremana, Hornitos, and Corralejo.

How do you make simple syrup?

I usually make a 50-50 mix of water and sugar (by weight). If you don’t have a scale, just heat 1 cup of water with 1 cup of granulated sugar until the sugar is fully dissolved. You can make it on the stove or quickly in the microwave by heating/stirring in intervals. Store in the fridge for up to 1 month.

More Cocktails You’ll Love

Enjoy this recipe? If you made this cocktail, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
5 from 1 vote

Tequila and Mezcal Sour Recipe

Servings: 1 cocktail
Prep: 5 minutes
Total: 5 minutes
A refreshing, spirit-forward cocktail with a balance of citrus, smoke, sweetness, and a foamy head for the perfect finishing texture. 

Ingredients 

  • 1 1/2 ounces Reposado or Añejo tequila
  • 1/2 ounce mezcal, I like Del Maguey, Banhez
  • 1/2 ounce simple syrup
  • 3/4 ounce fresh lemon juice
  • 1/2 ounce triple sec or Cointreau
  • 1 egg white
Save this recipe!
We’ll send it to your inbox, plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Begin with a "dry shake": in a Boston shaker, combine mezcal, tequila, lemon, egg white, and simple sugar without ice and vigorously shake for 30 seconds.
  • Shake with ice: after the dry shake, add a cup of ice to the shaker and shake vigorously for an additional 20 seconds. This is the chilling process.
  • Strain and serve: double-strain the mixture into a chilled coupe glass. The egg white will create a beautiful foam crown on the surface, enhancing the visual appeal and texture of your cocktail.

Notes

Always dry shake egg white cocktails with no ice before adding ice and chilling. This helps whip the eggs and enhance frothiness.
It’s important to use freshly squeezed citrus when making cocktails from scratch. invest in a handheld lemon/lime squeezer.
Chill your glasses in the freezer. A cold glass prevents warming and keeps your drink colder for longer.
Shaking with larger ice cubes or ice chunks will prevent the ice from breaking down and producing small ice chips. This makes straining easier and enhances egg white foam and head retention.

Nutrition

Serving: 1gCalories: 237kcalCarbohydrates: 23.5gProtein: 3.8gFat: 0.2gSaturated Fat: 0.2gSodium: 52mgFiber: 0.1gSugar: 6.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cocktail
Cuisine: Mexican
Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!

About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating