Tijuana Sour – Recipe

This post may contain Amazon affiliate links and as an Amazon Associate, I earn from qualifying purchases. See our affiliate policy for more info.
Advertisements

Tijuana Sour

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

232

kcal
ABV

19%

Total time

3

minutes

Learn how to make the a classic Tequila Sour.

Ingredients

  • 1 Whole Egg White

  • 2/3 oz lime Juice

  • 1/2 oz Simple Syrup

  • 2 oz Reposado Tequila

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients in a cocktail shaker.
  • Add one medium or two small ice cubes to the cocktail shaker and shake till the ice has fully melted.
  • Without a strainer, pour the chilled and aerated drink into a cocktail glass.
  • Garnish:
  • Angostura bitters drops on top

Notes

Featured Video

A Fun Spin On A Classic Boston Sour.

While not a recorded classic cocktail, this is a fun spin on a classic Boston sour. There are very few tequilas in vintage cocktails compared to all the other base spirits, but it shouldn’t stop you from using tequila as a substitute in some of your favorite cocktails. This is essentially a Pisco or Boston Sour recipe with tequila as a substitute, and it tastes great. The tequila’s light smokiness and cactus flavors pair wonderfully with the lime and egg whites. It makes for a cocktail that tastes more like a dessert than a strong drink.

How To Get Great Foam On Cocktails With Egg Whites.

Egg Whites are challenging to get right in cocktails. Everyone struggles with them at some point, and bartenders search for any way to make whipping them into a fluffy meringue easier. Henry Ramos hired “shaker boys” to shake for him. Some use the dry shake or reverse dry shake, others swear by only using one large ice cube, and some say you have to shake till your arms fall off. The method I like is called the Saxe Shake, and De Forest Saxe invented it in the 1880s.

The Saxe Shake is largely unknown in the cocktail world because De Forest Saxe was a soda fountain operator in Chicago, Illinois. His 1890 book “Saxe’s New Guide Hints to Soda Water Dispensers” details his shaking technique for egg drinks that produces the best foam and can be accomplished with minimal effort. Saxe states to shake drinks with eggs with only one chestnut-sized ice cube. An Ice cube from a standard ice tray is about chestnut-sized, so one or two small cubes will work. Then shake until the ice fully melts, and pour into the serving glass without straining. The small amount of ice is just enough to cool and dilute the drink, and since there are no remaining bits of ice left in the shaker, there is nothing to strain. Passing the mixture through a strainer destroys most of the bubbles you worked so hard to make. As you add soda water, the escaping carbon dioxide fills the tiny bubbles in the drink, forcing them to expand and form a large fluffy foam. Give it a try. Using the Saxe Shake, I have turned out Ramos Gin Fizzes as fast and efficiently as any other shaken cocktail with excellent results.

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Leave a Reply

Your email address will not be published. Required fields are marked *