Crafting a Mezcal Sour is easy to do once you assemble the necessary ingredients and a few basic bar tools. The first step is to measure the mezcal, agave syrup and freshly squeezed lime juice. We use a Japanese jigger so that we get accurate measurements and minimize potential spillage.
Buy a Japanese jigger from Amazon if you need a jigger or want an inexpensive upgrade. That’s what we did.
Immediately pour the measured liquids into a cocktail shaker and optionally add an egg white to the mix.
Pro Tip
Replace the egg white with aquafaba (chick pea liquid) if you’re squeamish about ingesting raw egg white or if you follow a vegan diet.
Vigorously shake the ingredients without ice for 20 seconds. This process is called a ‘dry shake’ and allows the egg white to emulsify.
Next, add ice and shake the cocktail for an additional 20 seconds so that the ingredients are thoroughly mixed and chilled.
Pro Tip
Skip the dry shake step if you omit the egg white.
Strain the shaken cocktail into a coupe glass.
Garnish with a dehydrated orange wheel.
Pro Tip
Dehydrate the orange wheel in advance of crafting the cocktail
We dehydrated our orange wheel by placing it on a cooling rack in a convection oven for 12 hours at 60 °C which is equivalent to 140 °F. You can alternatively use a dehydrater or order a dehydrated orange wheel online if your oven doesn’t go that low.
You may be wondering if dehydrating an orange wheel is worth the extra effort. It is for us but we won’t judge you if you garnish your Mezcal Sour with a fresh orange wheel instead. It will look and taste great either way.
