Mezcal Negroni Sour
The Mezcal Negroni Sour draws inspiration from the Whiskey Sour and Negroni, featuring mezcal, Campari, sweet vermouth, fresh lemon juice, simple syrup, and egg whites.
Servings: 1
Ingredients
- 1 ounce mezcal
- 3/4 ounce Campari
- 3/4 ounce sweet vermouth
- 3/4 ounce fresh lemon juice
- 1/2 ounce simple syrup
- 1 egg white
Instructions
- Dry shake first: in a shaker, combine mezcal, Campari, vermouth, lemon juice, simple syrup, and egg white. Shake vigorously, without ice, for 20 seconds. A dry shake helps break down the proteins in the egg white, resulting in a creamier and smoother texture.
- Add ice and shake for an additional 5-7 seconds.
- Double-strain into a chilled coupe glass.
Notes
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.
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.
Nutrition
Serving: 1g | Calories: 205kcal | Carbohydrates: 18g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.01g | Sodium: 58mg | Potassium: 80mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 8mg | Calcium: 5mg | Iron: 1mg