Tequila Sour

Our tequila sour cocktail is a delicious, refreshing drink with plenty of citrus flavor and topped with a sweet and creamy layer of foam.

Prep Time2

Total Time2

Course: Drinks

Cuisine: American

Keyword: Tequila Sour Recipe

Servings:

Calories: 168kcal

Ingredients

2 ounces silver tequila
1 ounce freshly squeezed lemon juice
½ ounce fresh squeezed lime juice
1 ounce light agave liquid sweetener
1 ounce liquid egg whites, pasteurized in the carton
2 to 3 drops Angostura aromatic bitters
1 thin slice of lime on the rim of the glass, optional garnish

Instructions

In the container of a cocktail shaker, add the silver tequila, freshly squeezed lemon juice, freshly squeezed lime juice, light agave liquid sweetener, liquid egg whites, and bitters.
Add the lid and shake vigorously for 15 to 20 seconds. Be very careful to hold a tight grip on the shaker lid, as the expanding egg whites may want to pop the lid off.
Remove the lid and add ½ cup of ice to the cocktail shaker and shake for an additional 15 to 20 seconds. You want a lot of froth in your cocktail shaker.
Pour the tequila sour, while straining out the ice in the shaker, slowly into a short 10-ounce cocktail glass (these are often called old-fashioned glasses or lowball glasses).
You can add an optional garnish of thinly sliced lime on the rim of the glass.

Notes

If you want to make a few of these cocktails at once, I highly suggest juicing a few lemons and limes and keeping the juices in separate lidded glass containers (small mason jars work great). You can keep the freshly squeezed juices in the refrigerator for up to a week.
I also like making a “sour mix” at home to keep on hand for quick assembly of this and other cocktails that call for sour mix (or fresh citrus and liquid sweetener). For four drinks, you can premix in a mason jar ½ cup freshly squeezed lemon juice, ¼ cup freshly squeezed lime juice, ½ cup light agave, and 10 to 12 dashes of bitters. Shake well and store in the refrigerator for up to 1 week. This can easily be doubled or tripled, depending on how many cocktails you plan to make.
If you do not want to buy agave liquid sweetener, you can swap it out 1:1 ratio with a basic store-bought simple syrup. I like how the flavor of the agave compliments the tequila, but either liquid sweetener will work.
If you use a smaller, 8-ounce, short cocktail glass, you will not have room for ice if you want to serve this on the rocks to keep it extra cold for sipping. The drink will fill the glass to the rim.
I like to keep my tequila in the refrigerator or freezer so that my drinks that are not served over ice stay nice and cold without getting diluted in ice. Tequila also goes down smoother when very cold if you are drinking it as a “shot” with salt and lime.
If you add the ice before the first shake of the ingredients, then you will dilute the mixture and not give the proteins in the egg whites enough of a chance to really make a full, frothy foam topping.

Nutrition