Tequila Sour
Tequila, lime and agave with egg white. Bright and silky.
Shaken · Rocks glass · Advanced · about 3 minutes · about 15% ABV
Ingredients
- 60 ml Tequila (blanco)
- 25 ml Fresh lime juice
- 15 ml Agave syrup
- 1 Egg white
- Lime wheel (garnish)
Method
- Pour 60 ml tequila (blanco) into the shaker
- Add 25 ml fresh lime juice
- Pour 15 ml agave syrup into the shaker
- Add 1 egg white
- Dry shake
- Add ice
- Shake hard
- Strain
- Garnish
About the Tequila Sour
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Tequila Sour FAQ
What's in a Tequila Sour?
60 ml tequila (blanco), 25 ml fresh lime juice, 15 ml agave syrup, 1 egg white, garnished with lime wheel.
How strong is a Tequila Sour?
About 15% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Tequila Sour?
Shake it. Egg needs hard shaking to foam, and citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Tequila Sour in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
