A Tequila Sour is a refreshing cocktail that is an update on the classic 1920’s “sour” cocktail. It is made with Añejo tequila, fresh citrus fruit juices, a little sweetener and an egg white. The egg white is added in a dry shake method giving you a super frothy and creamy top that is delicious and mellows the tartness of the fresh lemon juice.
The darker aged Añejo tequila gives this drink it’s depth of flavor and pairs perfectly with the orange and lemon. The citrus brightens the palate and the egg white give texture. It is a perfectly balanced cocktail, perfect for tequila lovers!
What is a Sour Cocktail
The name sour in a cocktail does not mean it will be sour, as in a bad taste. A sour cocktail is a type of drink that is classically made with three to four components; liquor, citrus juices, a sweetener and sometimes an egg white for froth.
There are all sorts of “sour” drinks you may have heard of; whiskey sour, amaretto sour, Pisco Sour and now this delicious Tequila Sour!!
The recipe for a Tequila Sour is pretty simple, you just need:
- Añejo Tequila (or Reposado)
- Fresh Orange and Lemon
- Egg White
- Agave Syrup
Of course you can make this cocktail with the supplies you have in your kitchen, like measuring spoons, a mason jar with a lid, and just regular glasses. But if you have a well stocked bar, here are the supplies you can grab
A Dry Shake; The Secret to A Frothy Cocktail
To maximize the froth/foam on top of your Tequila Sour cocktail you are going to do something called a “dry shake”.
This shake is done without ice and only the Tequila Sour’s liquid ingredients and egg white. This just ensures that the egg white mixes with the other ingredients and starts to froth.
Then you finish with a second shake, including the ice to chill everything down before straining and serving.
HOW TO DO A DRY SHAKE: You simply add all the cocktail ingredients, including the egg white, to your shaker, pop the lid on and shake without ice. Then add the ice, shake again, and strain into your cocktail glass.
You should end up with the most amazing froth on top of your Tequila Sour drink!
Separating the Egg White
To make your Sour Cocktail you only need the egg white, not the yellow/orange yolk.
There are a few different ways to separate an egg white from the yolk. Here are the two that we find the easiest:
- Use the egg shell and rocking the yolk back and forth between the two shell halves, letting the egg white drip down into a bowl.
- Crack the egg with one hand and then strain the egg through the other hand, letting the egg white drip between you fingers. Make sure you have clean hands for this method!
Egg White in Your Cocktail
Don’t be nervous about putting an egg white in your cocktail! As long as you are using fresh or non-expired eggs you should be fine**.
No need to buy special or organic eggs. I usually use what is in my fridge and have been ok every time.
Adding an egg white adds texture and a beautiful frothy foam to your cocktail as well as mellowing out the harsh citrus flavors.
**However, there is always a risk when eating raw eggs, just like eating undercooked meat. But I bet you aren’t eating all your steaks well done either!
Some Other Tequila Favorites to Try
Frothy Tequila Sour Cocktail Recipe
- In a cocktail shaker add 1 egg white, 1.5 oz Añejo tequila, 1 oz fresh orange juice, .5 oz lemon juice, and .25 oz agave syrup. DON'T ADD THE ICE YET you are going to do a dry shake.
- Pop the lid on and do a dry shake without ice, about 20 seconds.
- Add a scoop of ice and shake again for about 20 seconds.
- Strain into a stemmed cocktail glass, like a coupe glass or martini glass.This cocktail is served "up" which means no ice is added to the serving glass.
Garnish & Serve
- Garnish with orange peel and serve!
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.