The tequila mezcal egg white cocktail is a tequila cocktail my friend helped me develop without even realizing it. He texted me a picture of a cocktail he had at a bar that consisted of tequila, lemon, agave, and egg white—I instantly fell in love with the idea.
I added mezcal to my rendition for a touch of smoke. It renders an interesting, spirit-forward cocktail with a balance of citrus, smoke, sweetness, and a foamy egg white head for the perfect finishing texture.
Tequila cocktails are happening right now. Talk about tequila and everyone assumes shots or margaritas, however you can do so much more with the spirit. Tequila really lends itself to citrus and fruit—I think it blends better than vodka or gin in more delicate cocktails.
The egg white is so critical to this drink. It adds a rich, tasteless finish that cannot be replicated by other means. 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.
Don’t be intimidated by using raw eggs. If you’re unsure, 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 under-cooked eggs.
While this is certainly the tequila lover’s cocktail, I think anyone would find it uniquely refreshing on a sunny day.Print
- 1 1/2 ounces reposado tequila
- 1/2 ounce mezcal
- 1/2 ounce simple syrup
- 3/4 ounce lemon juice
- 1/2 ounce triple sec or Cointreau
- 1 egg white
Combine all ingredients in a Boston shaker with a cup of ice. Shake vigorously for 30 seconds and strain into a chilled coupe glass.
Not into mezcal? Substitute for an additional 1/2 ounce of tequila.