Agave & Amaretto Sour Recipe

Cocktail

1. 1

   Prepare and measure

   Chill a rocks glass or coupe by filling it with ice and setting it aside. Measure and have ready: 2 oz Olmeca Altos Plata, 0.75 oz amaretto, 0.75 oz fresh lemon juice, 0.5 oz agave syrup, and 0.75 oz plant-based foamer (aquafaba or commercial).

2. 2

   Dry shake (to build foam)

   Add the measured tequila, amaretto, lemon juice, agave syrup, and plant-based foamer to a cocktail shaker without ice. Secure the lid and shake vigorously for 15–25 seconds. The vigorous dry shake helps emulsify the foamer and creates a stable foam.

3. 3

   Wet shake (chill and integrate)

   Open the shaker, add 1 cup of ice, re-seal, and shake hard for 10–15 seconds until the shaker is well-chilled (exterior becomes frosty). This both chills the cocktail and slightly dilutes it for balance.

4. 4

   Prepare glass and strain

   Dump the ice from your chilled serving glass. Fine-strain (using a Hawthorne or fine mesh strainer) the cocktail into the glass over fresh ice cubes if serving on the rocks, or without ice if serving up in a coupe. The fine strain helps keep the foam silky and free of small ice shards.

5. 5

   Garnish and finish

   Carefully allow the foam to settle on top. Add 2 dashes of Angostura bitters on the foam surface; use a toothpick or small bar spoon to gently swirl or create a decorative pattern if desired. Garnish with a lemon wheel or twist on the rim.

6. 6

   Serve

   Serve immediately so the foam remains frothy. Provide a small spoon if you like to savor the foam first.