Sip on a smooth and smoky contemporary classic with the Mezcal Sour.
It is almost Friday. In fact, you can feel those weekend vibes so strongly that you’ve started referring to Thursday as “Friday Eve”. And why not? In a world that feels as though Galactus could show up at any minute and swallow all of us whole with nary a belch, we should take all the joy we can get, as well as every little thing that makes us happy.
You’re standing in front of your home bar, wondering what you’ll be treating yourself to this fine, balmy evening. You have plenty to choose from, but don’t want the usual gin, whiskey or rum that you usually imbibe. No, this night is calling for something familiar, yes… but with a difference. You’ve always loved a good Sour cocktail, so let’s start there.
And then you see it. Sitting front and center, unopened, is the gift your good friend surprised you with not even a week ago, a smoky and aged mezcal. And as luck would have it, tonight’s recipe is going to make you very, very happy. So let’s start shaking up a Mezcal Sour for ourselves. And maybe we’ll have two. Or three.
What is the best mezcal to use in a Mezcal Sour?
I’ve sung the praises of Del Maguey Vida when speaking of mezcal in the past, and it will always be a fantastic choice for sipping and mixing. During the early 2000s, when mixologists and bartenders were experimenting with mezcal, the spirit began to grow in popularity. Over time, what once was a mystery to some is now a booming business with an incredible and delicious array of brands to choose from. Something like an Espadín 86 proof mezcal will bring a smooth and hard-to-ignore floral earthiness that will meld beautifully with the citrus and sweetener in your Sour.
Ingredients
- 2 ounces mezcal
- 3/4 ounce lime juice
- 1/2 ounce agave syrup
- 1 egg white
- 2 dashes bitters
Instructions
- Add mezcal, lime juice, agave syrup, and egg white to a cocktail shaker. Shake well without ice first.
- Fill the shaker with ice and shake again until the drink is very cold. Strain the mixture through a fine mesh sieve into a chilled coupe.
- Top with the bitters on the foam. For an extra touch, use a toothpick to swirl the bitters into a simple pattern.
Nutrition
What glassware and garnish are used?
Chill a coupe in your freezer for up to 15 minutes before mixing your drink, or while you’re shaking things up, you can fill one with ice cubes. Dump these, then pour your mixture in. Garnish with a dash or two of bitters atop the froth.
Why double strain this cocktail?
This ensures no minuscule ice chips or chunky pieces of egg white escape into your drink, resulting in a smooth and silky texture.
Other sours worth trying
The combination of a spirit, a sweetener, and some citrus not only creates a stalwart and reliable Sour cocktail, it is also the building blocks for many other mixed drinks as well. If you’re new to the Sour world, let Twist & Toast guide you through with some friendly suggestions. Try these out over the weekend to begin your foamy and potent journey.
- Scotch Sour – Grab your favorite dram and sip on the smooth and robust charms of this Sour.
- New York Sour – Red wine and whiskey work together in this Big Apple-inspired elixir.
- Whiskey Sour – Speaking of whiskey, here’s a classic recipe we should all know by heart.
- Pisco Sour – The Peruvian spirit pisco is the base in this popular version.
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