Tequila and Mezcal Sour
A refreshing, spirit-forward cocktail with a balance of citrus, smoke, sweetness, and a foamy head for the perfect finishing texture.
Servings: 1 cocktail
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
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.
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: 1g | Calories: 237kcal | Carbohydrates: 23.5g | Protein: 3.8g | Fat: 0.2g | Saturated Fat: 0.2g | Sodium: 52mg | Fiber: 0.1g | Sugar: 6.7g