Mezcal Sour Recipe

Cocktail Prep

1. 1

   Prepare ingredients and glass

   Chill a coupe or rocks glass in the freezer or fill with ice water while you build the cocktail. Juice a fresh lemon and separate an egg (if using fresh egg). Measure out mezcal, Chartreuse, Amaro Nonino, simple syrup, and egg white.

2. 2

   Dry shake (build foam)

   In a cocktail shaker (without ice), combine 2 oz mezcal, 0.5 oz Yellow Chartreuse, 0.5 oz Amaro Nonino, 0.75 oz fresh lemon juice, 0.5 oz simple syrup and 1 egg white (or 1 oz aquafaba). Seal the shaker and shake vigorously for 20–30 seconds. The dry shake emulsifies the egg white and creates a velvety foam.

3. 3

   Wet shake (chill and dilute)

   Open the shaker, add a large handful of ice (about 1 cup). Re-seal and shake hard for 15–20 seconds until the outside of the shaker is very cold. This chills and properly dilutes the cocktail while preserving the foam created in the dry shake.

4. 4

   Double strain and serve

   Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or rocks glass using both the shaker strainer and a fine mesh strainer to remove ice shards and ensure a smooth texture. Aim for a clean, thick foam head on top of the cocktail.

5. 5

   Garnish

   Add 2 dashes of Angostura bitters on the foam. Using a toothpick or small skewer, gently swirl the drops into a simple pattern (optional). Express a lemon peel over the drink to release oils, rub the rim with the peel, and drop it into the drink or discard per preference.

6. 6

   Serve

   Serve immediately while foam is still fresh. Advise guests to sip slowly to enjoy the contrast of silky foam and smoky mezcal.