Tequila Sour

Contributed by Matt Armato
Tequila Sour /recipes/cazadores-tequila-sour
Tequila Sour

Appears in 103 Collections

Cocktail Profile



  • sheepishjen posted 3 months ago

    Definitely missing the egg white - otherwise, why the dry shake first?

  • wlourencogmailcom589104246 posted 3 months ago

    "...why this tequila sour is white and frothy unlike others?"
    Sours started a long time ago with a simple recipe of alcohol of choice (started with whiskey I believe), lemon juice, lime juice, powdered sugar, and white of an egg... The egg gave them a "head" (the foam) or if mixed really hard and too long, was almost all foam. The whiskey during the time of this invention was not consistent due to prohibition, and needed something to mask the not-so-great tastes sometimes.

~ all comments loaded ~

Related Recipe

Skirt Steak Tacos


1/3 cup olive oil
3 garlic cloves, smashed, and 1 garlic clove, minced
2 tbsp fresh lime juice, plus another whole lime for garnish
2 tbsp fresh orange juice
1/4 cup lightly packed chopped fresh cilantro, plus more for garnish
1 tbsp prepared horseradish
1 tsp crushed red pepper
3 lbs skirt steak
2 avocados
1 shallot, chopped
6 oz crumbled queso fresco
Sour cream (optional)
10–12 white corn tortillas

How to Make:

  1. In a large zip-top bag, combine the olive oil, smashed garlic, lime juice, orange juice, 1/4 cup cilantro, horseradish and crushed red pepper. Add the skirt steak and seal. Marinate for at least 2 hours at room temperature or refrigerate overnight. (If refrigerated, let come to room temperature before grilling.).
  2. Remove steak and use a paper towel to pat the surface somewhat dry. Get your grill extremely hot, and brush with small amount of vegetable oil. Cook for about 3 minutes, flip, and repeat. Surface should be charred, while inside should be medium. Transfer the steak from the grill to a cutting board, cover with foil, and let rest for 10 minutes.
  3. Mash together the avocado, shallot and minced garlic in a mixing bowl. Add salt and pepper along with a squeeze of lime. Set aside.
  4. Cut the steak across the grain into slices, then cut in the opposite direction into bite-size pieces.
  5. To assemble the tacos, warm your tortillas on the grill and fill each tortilla with steak, avocado mixture and queso fresco. Top with sour cream, cilantro and a squeeze of lime, if desired.
Appears in 37 Collections