Spicy Mezcal Sour Recipe

Quick infusion

In a small jar or measuring cup combine 1 oz mezcal with the thinly sliced 1/2 jalapeño and the sliced 0.25 oz ginger (if using). Let sit at room temperature for 10–15 minutes to lightly infuse heat and aromatics. Taste after 10 minutes; remove solids once desired spice level is reached. Reserve the infused mezcal and discard or reserve jalapeño/ginger for garnish if desired.

Dry shake: Add 2 oz reposado mezcal, 0.75 oz fresh lime juice, 0.25 oz fresh lemon juice, 0.75 oz simple syrup, 1 whole egg white (or 1 oz aquafaba) and the 1 oz of spicy-infused mezcal from above into a cocktail shaker (no ice).

Vigorously dry shake for 20–30 seconds to emulsify the egg white and build a thick foam.

Add about 6 ice cubes to the shaker and shake again (hard) for 15–20 seconds to chill and dilute.

Double strain the mixture through a fine mesh strainer into a chilled coupe or rocks glass over a large ice cube (if serving on the rocks) to remove ice shards and any jalapeño/ginger particles.

Optional finish: drizzle 0.25 oz agave nectar over the foam to add sheen and sweetness contrast.

If you like a salted rim: wet the glass rim with a lime wedge and dip into about 1 tsp smoked sea salt before pouring.

Float one thin jalapeño slice on the foam and place a lime wheel or twist on the rim.

Serve immediately. Advise guests the cocktail contains raw egg white (or indicate vegan if aquafaba used).

To control spice: shorten infusion time or remove seeds. For a smokier profile, use a mezcal with more pronounced smoke. Adjust simple syrup or agave to taste if you prefer sweeter or drier sours.