Sour Knux Sour Recipe

Prepare fruit juices and syrup

If you don't have fresh pineapple juice, press or blend 1 small ripe pineapple and strain to yield approximately 1 cup. For pink guava puree, blend ripe pink guava flesh with a little water and strain to remove seeds, measuring 1/2 cup. Juice fresh lemons to get 1/2 cup (about 3-4 lemons). Prepare simple syrup by dissolving equal parts sugar and hot water; cool before using.

Combine pineapple juice (1 cup), pink guava puree (1/2 cup), lemon juice (1/2 cup), simple syrup (1/2 cup), and pomegranate juice (1/4 cup) in a mixing pitcher. Stir briefly to homogenize.

Add blanco tequila (1 1/2 cups) and orange liqueur (1/4 cup) to the sour base mixture. Stir to integrate spirits evenly into the fruit base.

If using citric acid, dissolve 1 teaspoon into a tablespoon of warm water and add to the mixture to sharpen the sour backbone. Taste and adjust—citric acid is potent.

Add egg white for foam (optional)

If you want a frothy sour texture, add 2 egg whites to the combined mixture. Perform a dry shake first (no ice) for 15–20 seconds to emulsify and build foam.

After the dry shake (if using egg white), add 2 cups of ice to the shaker. Seal and shake vigorously for 15–20 seconds until the exterior of the shaker is very cold and condensation forms. If not using egg white, combine mixture with ice and shake for 10–12 seconds.

Prepare serving glass: fill with 1 cup of serving ice (large cube or crushed) or chill coupe glasses if serving neat.

Double-strain the shaken cocktail into the prepared glass to remove ice shards and any pulp or seeds. Double straining will give a clean texture while preserving the foam.

Garnish with 2 tablespoons of pomegranate seeds dropped on top of the foam (or into the glass), a thin pineapple wedge on the rim, and a mint sprig or micro mint tucked beside the garnish.

Optional finishing: express a little orange peel over the top to add aromatic oils if you used orange liqueur. Serve immediately.