The Chef

Restaurants

Meals

Drinks

Restaurants›Dovetail›Dovetail Sour Recipe

Dovetail Sour Recipe

Inspired by Dovetail

Time20m

Serves1

casamigos mezcal, el gobernador, passionfruit, guava, lemon, honey & ginger, almond, vanilla, egg white ~ 2oz

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

1 oz Casamigos Mezcal

1/2 oz El Gobernador (blended tequila or reposado tequila substitute if unavailable)

1/2 oz Passionfruit puree or passionfruit juice

1/2 oz Guava puree

1/2 oz Fresh lemon juice

1/2 oz Honey & ginger syrup (see syrup section)

1/4 oz Almond orgeat (light almond syrup)

2 dashes Vanilla bitters or vanilla extract

1 unit Egg white (large, pasteurized if preferred)

Garnish

1 unit Dehydrated lemon wheel or thin lemon slice

1/4 tsp Grated ginger (for light dusting, optional)

Honey & Ginger Syrup (yields ~8 oz)

3 tbsp Honey

3 tbsp Hot water

1 inch Fresh ginger, peeled and sliced

Method

Honey & Ginger Syrup

1

In a small heatproof container, combine honey and hot water and stir until the honey is fully dissolved.

2

Add the sliced fresh ginger to the honey solution and let steep for at least 15 minutes (longer for stronger ginger flavor).

3

Strain out the ginger slices and cool the syrup to room temperature. Store refrigerated in a sealed container for up to 2 weeks.

Cocktail Assembly

4

Prepare ingredients

If using whole passionfruit, scoop pulp and strain seeds for juice/puree. Measure all liquid ingredients and have egg white ready (separate if necessary).

5

Add to a cocktail shaker: 1 oz Casamigos Mezcal, 0.5 oz El Gobernador, 0.5 oz passionfruit puree, 0.5 oz guava puree, 0.5 oz fresh lemon juice, 0.5 oz honey & ginger syrup, 0.25 oz almond orgeat, 2 dashes vanilla bitters, and 1 egg white.

6

Dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and build a frothy texture. This step is important for a silky foam.

7

Add a large handful of ice to the shaker and shake again vigorously for 10–15 seconds to chill and dilute the cocktail properly.

8

Double strain the cocktail into a chilled coupe or Nick & Nora glass to remove ice chips and any fruit fibers. Use a fine mesh strainer if available for a cleaner texture.

9

Finish with 2 gentle dashes of vanilla bitters on the foam and, if desired, grate a small pinch of fresh ginger over the top for aromatics.

10

Garnish with a dehydrated lemon wheel or thin lemon slice placed on the foam.

11

Serve immediately. The recipe yields approximately a 2 oz spirit-forward sour with foam (total liquid in glass ~2–3 oz).