This cocktail is made using the dry shake method, which means shaking without ice.
Add tequila, lemon juice, lime juice, agave and egg white to a shaker.
2 ounces Anejo Tequila, ½ ounce lemon juice, ½ ounce lime juice, ¾ ounce Agave Nectar, 1 ounce Egg white
Cover and shake for 30-60 seconds until the drink becomes very foamy.
Fill a low ball glass with ice and pour tequila mixture over. Garnish with lime peel and sere.
Notes
Ingredient Notes:Tequila: Anejo tequila has been aged and is smoother in flavor making it the best variation to use in a tequila sour.Lemon and Lime Juice: Fresh is always best for cocktails.Agave Nectar: Agave is the perfect sweetener for a Tequila sour since it has the same base as tequila. Simple Syrup can easily be used instead.Egg Whites: You always want to use pasteurized eggs in cocktail recipes to avoid any bacteria from raw eggs. A pasteurized egg is gently heated to kill bacteria but not enough to cook the egg. You can also buy a carton of pasteurized egg whites at your local grocery store, which makes it easy to whip up cocktails quickly without having to separate an egg.This drink is made with a dry shake method. A dry shake is when you shake a cocktail without ice. After the drink has gotten nice and foamy, pour it over ice to chill the drink. This method is commonly used when you are making a sour or any drink with an egg white.Shake your drink vigorously for at least 30-60 seconds. Shaking the drink adds air to the egg whites giving you the foamy, creamy layer on the top of the drink