A thick white foam sits on top, dotted with Angostura, and beneath it the tequila shows its peppery, lightly oaked side. Lemon and lime keep it bright, agave syrup smooths the edges.
2 oz
reposado tequilae.g. Don Julio · Patrón · Herradura · Espolòn · El Jimador
¾ oz
lemon juice freshly squeezed
¼ oz
lime juice freshly squeezed
½ oz
agave syrup or simple syrup
1 oz
egg white about one small egg
2 dash
Angostura bittersBuy on Amazon →
Garnish: Angostura drops, lime wedge and cocktail cherry · Ice: Served up, no ice
Tequila Sour
Tart and bright with cooked agave, pepper and light vanilla from the reposado, a silky texture from the egg white and aromatic spice from the bitters. Medium strength.
The Tequila Sour follows the oldest template in mixed drinks: spirit, citrus and sweetener. Sours were already a standard category in Jerry Thomas's bartender's guide of 1862, and over the following century almost every spirit got its own version, often with egg white for a softer texture.
Tequila was a latecomer in American bars, and the Tequila Sour became common only as tequila spread in the United States in the mid twentieth century. Its closest relative is the Margarita, which is essentially a tequila sour sweetened with orange liqueur.
This version uses a lightly aged reposado, a mix of lemon and lime, and agave syrup to echo the spirit's own plant.
A reposado adds vanilla and oak; a blanco gives a fresher, more peppery sour. Always choose 100 percent agave.
No, but it gives the silky texture and foam. Without it, serve the drink on the rocks.
The Margarita is sweetened with orange liqueur and usually uses lime only. The Tequila Sour uses syrup and often egg white.
The perfect sound
A tangy, sunny sour with a Mexican swing.
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