Tequila Sour
A sour and citrus tequila cocktail ∙ Dry shake ∙ 5 min ∙ 14.5% ABV ∙
The Tequila Sour is a sour of tequila reposado, lime juice, agave syrup and egg white, shaken twice and served up in a coupe.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Tequila reposado 60 mlLime juice 30 mlAgave syrup 15 mlEgg white 15 mlAngostura aromatic bitters 2 dashes (opt.)
- Strain back into the shaker
- Dry shake (without ice) to emulsify
- Fine strain into the chilled glass
- Express a lime twist over the cocktail
- Garnish with a lime twist
History
The Tequila Sour follows the standard sour formula of spirit, citrus, and sweetener shaken and strained, applied to tequila once the spirit became available to American bartenders. The earliest known recipe published under the name appears in New York bartender Charlie Connolly's 1939 guide, The World Famous Cotton Club: 1939 Book of Mixed Drinks. It calls for tequila, orange liqueur, and lime juice, served in a salt-rimmed glass with a lime wedge garnish.
Because that 1939 recipe so closely matches the drink later called the Margarita, cocktail historians treat it as one of the Margarita's direct forerunners. The Tequila Sour kept being printed as a separate drink; this recipe swaps the orange liqueur for agave syrup and adds egg white.
FAQ
What is a Tequila Sour?
A sour made with tequila: tequila reposado shaken with lime juice, agave syrup, and egg white, with optional Angostura bitters. The egg white gives it a silky, foam-topped texture. It comes in at 14.5% ABV.
How do I make a Tequila Sour?
Shake tequila reposado, lime juice, agave syrup, egg white, and the optional bitters with ice. Strain back into the shaker and shake again without ice to emulsify the egg white. Fine-strain into a chilled coupe and express a lime twist over the top as garnish.
What's the difference between a Tequila Sour and a Margarita?
The sweetener and the egg white. A Margarita is tequila, orange liqueur, and lime. A Tequila Sour replaces the orange liqueur with agave syrup and adds egg white, which gives it a silky, foam-topped texture. The Margarita tastes sharper and more citrusy; the Tequila Sour is softer.
What are some tips for making a Tequila Sour?
Shake with ice first and without ice second. The dry shake emulsifies the egg white into a stable foam instead of letting it separate in the glass. Use pasteurized egg white, as the recipe calls for, and express the lime twist just before serving so its oils sit on the foam.
