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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.
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.
Table of Contents
Ingredient Notes & Substitutions
- 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 homemade simple syrup 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: egg white provides the silky frothy head. If you’re unsure of using raw eggs, try pasteurized eggs or liquid pasteurized egg whites. For a vegan alternative, substitute 1 ounce of aquafaba (chickpea water from a can of chickpeas). It’s flavorless and can be treated the same way as egg white.
See the recipe card for full information on ingredients and quantities below.
Expert Tips
- Cocktails with egg white should be shaken first without ice (dry shake) and then again with ice afterward. A dry shake helps break down the proteins in the egg white, resulting in a creamier and frothier texture with a thick head of foam.
- Chill your glass in the freezer to keep your drink colder for longer!
- Always double-strain shaken cocktails, especially when using egg whites. This improves the foamy head and limits excess dilution from tiny ice chips entering the cocktail.
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!
Tequila and Mezcal Sour
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
Instructions
- Begin with a "dry shake": in a Boston shaker, combine mezcal, tequila, orange liqueur, lemon juice, egg white, and simple syrup without ice and vigorously shake for 20 seconds.
- Shake with ice: after the dry shake, add a cup of ice to the shaker and shake vigorously for an additional 10 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
