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Tequila Sour

The tequila sour recipe has changed over time, and numerous iterations of the drink have appeared.

a classic tequila sour cocktail

Tequila, lemon or lime juice, simple syrup, and occasionally egg whites are included in the ingredients for the famous drink known as the “tequila sour,” which is typically drunk straight up or on the rocks using your choice of tequila.


History of the Tequila Sour

The tequila sour cocktail is thought to have started in the 19th century in the Mexican city of Cuernavaca, although its beginnings are not well known.

2 tequila sours next to each other on a cutting board

The first recorded tequila sour recipe can be found in David A. Embury’s 1948 book “The Fine Art of Mixing Drinks.” Tequila, lemon juice, and powdered sugar are shaken with ice in this recipe to create the tequila sour, which is then strained and served in a cold glass.


Tequila Sour Recipe

a classic tequila sour cocktail

Tequila Sour

Yield: 1
Prep Time: 5 minutes
Total Time: 5 minutes

To suit your preferences, you can change the ingredient proportions. You can increase the amount of simple syrup or lime juice in your cocktail to make it sweeter or more sour.

Ingredients

  • 2 oz of your favorite tequila
  • 1 oz fresh lime juice
  • 1/2 oz simple syrup
  • 1 egg white
  • ice
  • lime wedge for garnish

Instructions

    1. Fill a cocktail shaker with ice. Add the tequila, lime juice, simple syrup, and egg white.
    2. Shake vigorously for 30 seconds to combine the ingredients and create a frothy texture.
    3. Strain the mixture into a chilled glass.
    4. Garnish with a lime wedge and serve immediately

Did you make this recipe?

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Cheers!

You’ll see as soon as you take a sip why the Tequila Sour is such a timeless classic. This cocktail is always a refreshing and tangy taste on the tongue that we can’t get enough of! Be sure to try it with all different kinds of tequila!

Remember to always drink responsibly!

Written by Paul Kushner

I have always had a deep interest in the restaurant and bar industry. My restaurant experience began in 1997 at the age of 14 as a bus boy. By the time I turned 17 I was serving tables, and by 19 I was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, I opened my first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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