Looking for something new to make for Cinco de Mayo festivities? Try swapping whiskey for tequila in this traditional Boston sour cocktail recipe.
What is the difference between a sour and a Boston sour? A sour cocktail is a base liquor, lemon or lime juice and a sweetener. Add an egg white and it’s a Boston sour. It creates a lovely foam at the top of the cocktail and turns the texture of the drink velvety smooth.
When using an egg white in a cocktail, start with a ‘dry shake.’ Add all the ingredients to a shaker and shake for 15 seconds. The dry shake helps to build up the volume of the egg white. Then add ice to the shaker and shake again. I used an old fashioned glass and served it over ice, but you can also serve it up (no ice) in a coupe or Nick and Nora glass.
Speaking of ice, how amazing is it that we have not one, but two ice cube trays with our monogram? This tray came from our friends, Hope, Joel and Payton D. Ed suggested using these cubes for this cocktail and I’m so glad that he did. The egg white suspends the cube a bit higher so that you can see the monogram. One of my favorite sayings is “everything is better with a monogram” and I’m grateful that my friends believe that as well.
The napkin is a nod to Mexico. My mother (who lived in Mexico for ten or so years) gave me a set of these years ago. They are perfectly suited for this time of year.
I hope you’ll enjoy this cocktail in early May or really any time of the year.
| Tequila Sour | | Print |
- 2 ounces blanco or reposado tequila
- 1 ounce freshly squeezed lemon juice (~1 lemon) (see Notes)
- ½ ounce freshly squeezed lime juice (~ 1 lime) (see Notes)
- 2 ounces agave nectar
- 1 egg white (from 1 large egg)
- 2 dashes Angostura bitters
- Garnish: maraschino cherry (see Notes) and lime slice
- Add tequila, lemon juice, lime juice, agave nectar, egg white and Angostura bitters to a cocktail shaker. Shake for 15 seconds. (This is a dry shake as there’s no ice.)
- Add ice to the shaker and shake for an additional 30 seconds.
- Add ice to an old fashioned glass. Strain the cocktail into the glass.
- Garnish with a maraschino cherry and lime slice.
* You can also serve this cocktail up (with no ice) in a coupe or Nick and Nora glass.
* For cherries, I prefer Luxardo Maraschino Cherries.
I just brought some tequila back from Mexico, so perfect timing. Eager to try. Love the monogram ice cube! 🧊
Eisabeth – Perfect – special tequila! I thought you’d like the ice cubes!
I didn’t know that piece on microwaving the lemon/lime prior to squeezing. Always learning from you, Nicole! 🙂
Spenser – It’s a life changing tip!
Our recipes are quite different. Mine, from friends in New Mexico, is much more basic. Yours is truly elevated with the blend of citrus, egg white, and bitters. (Mine is only lemon and agave syrup – or simple syrup.) Definitely need to try this!
David – I love the addition of the egg white but your version sounds lovely as well.