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Summer Sour

Summer Sour

The Summer Sour is a bold, energizing cocktail that mixes rich flavor with a tropical edge. Made with Patrón Añejo, lemon juice, Red Bull Tropical, and a few dashes of Angostura bitters, it’s smooth, slightly tart, and full of energy. The Añejo tequila adds a warm, oaky depth, while the lemon juice keeps it bright. Red Bull Tropical brings a fruity twist and a boost, and the bitters round it all out with a little spice. It’s perfect for parties, late nights, or anytime you want something that hits hard but still feels fresh. Serve it over ice for a clean, balanced kick. Inspired by patrontequila.com.

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Tasting Notes

The Summer Sour is bold, citrusy, and lightly spiked with energy. Patrón Añejo brings smooth oak and vanilla notes, while lemon juice keeps the drink sharp and fresh. Simple syrup rounds it out with a clean sweetness, and Red Bull Tropical adds fizz, fruit, and a light kick of caffeine. A couple dashes of Angostura bitters add depth right at the end. It’s smooth, bright, and surprisingly balanced with a tropical edge.

Equipment and Glassware

You’ll need a shaker, jigger, and a strainer. A bar spoon is helpful for gently mixing after topping with Red Bull. Serve this drink in a Collins glass with plenty of ice. Garnish with a lemon wheel and a mint sprig to add a clean aroma and polished look.

See also  Passion Fruit Vodka Soda

Ingredients

  • 2 oz Patrón Añejo
  • 1 oz lemon juice
  • 0.75 oz simple syrup
  • 3 oz Red Bull Tropical
  • 2 dashes Angostura bitters
  • Garnish: lemon wheel and mint sprig

Instructions

  • Add the tequila, lemon juice, and simple syrup to a shaker filled with ice.
  • Shake for about 10–15 seconds to chill.
  • Strain into a Collins glass filled with fresh ice.
  • Top with Red Bull Tropical and give it a quick stir.
  • Add two dashes of Angostura bitters on top.
  • Garnish with a lemon wheel and a sprig of mint.

Pro Tips

  • Use fresh lemon juice for the sharpest citrus flavor.
  • Shake well to fully mix the syrup and juice before adding the Red Bull.
  • Pour the Red Bull slowly and stir gently to keep the bubbles.
  • Add the bitters last for a layered aroma and look. Want it lighter? Cut back on the syrup or use less Red Bull for a stronger sip.

When to Serve

This Summer Sour is great for summer parties, pregame drinks, or anytime you want something that’s both energizing and easy to sip. Perfect for daytime events, brunch, or outdoor gatherings where you want flavor, fizz, and just a little boost.

Which Liquor Brands to Choose

  • Patrón Añejo is the star here, but other smooth aged tequilas like Don Julio Añejo or Cazadores Añejo also work.
  • Use a basic 1:1 simple syrup made with sugar and water.
  • Red Bull Tropical (the yellow can) is ideal for that fruity finish.
  • Stick with Angostura for bitters to add depth without overpowering the drink.

Similar Cocktails

Summer Sour

Summer Sour

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Angostura Bitters, Lemon Juice, lemon juice cocktails, Patrón Añejo, Red Bull Tropical, summer cocktail, summer cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz Patrón Añejo
  • 1 oz lemon juice
  • 0.75 oz simple syrup
  • 3 oz Red Bull Tropical
  • 2 dashes Angostura bitters
  • Garnish: lemon wheel and mint sprig

Instructions

  • Add the tequila, lemon juice, and simple syrup to a shaker filled with ice.
  • Shake for about 10–15 seconds to chill.
  • Strain into a Collins glass filled with fresh ice.
  • Top with Red Bull Tropical and give it a quick stir.
  • Add two dashes of Angostura bitters on top.
  • Garnish with a lemon wheel and a sprig of mint.

Notes

Pro Tips

  • Chill your Red Bull ahead of time so it doesn’t melt the ice too fast.
  • If you want less sweetness, reduce the simple syrup slightly.
  • Float the bitters gently on top to keep the flavor layered.
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

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

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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