The Sour family is a mixed bunch, from the laird, whisky sour, to the city girl, Cosmopolitan, with all sorts in between.
The Sour family was first described in the 1862 book, How to Mix Drinks, by Jerry Thomas. Since then it’s come a long way but the basic premise remains the same.
A Sour cocktail should be a carefully balanced mix of sweet and sour components. For this reason it’s better made at home than in a bar – unless you have a very dedicated bartender who’s determined to get it just right. And even then his ‘right’ might not be yours.
For a Tequila Sour you need:
- 2 oz cold tequila (Añejo is recommended)
- Juice of ½ lemon
- 1 teaspoon icing sugar
Shake ingredients together very vigorously for at least 10 seconds: this should give you the frothy head that is traditional without the need to mix in an egg white. Serve in an ice-filled tumbler with a cherry on a stick.
You can make other Sours in the same way using different base spirits.
Don’t be afraid to vary the amounts of sugar and lemon juice until you find the combination that suits your palate and the spirit.