Mezcal Stone Sour

Photographed in a Libbey Irish Coffee 6oz

Ingredients:

[edit]

1 2⁄3 oz	Del Maguey Vida Clásico Mezcal
3⁄4 oz	Lemon juice (freshly squeezed)
3⁄4 oz	Orange juice (freshly squeezed)
1⁄2 oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1⁄2 oz	Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer
2 dash	Orange Bitters by Angostura
3 drop	Saline solution 4:1 (20g sea salt to 80g water)

How to make:

1. Select and pre-chill a Toddy glass.
2. Prepare garnish of orange juice and Classico Tajin Seasoning rim & orange zest twist.
3. SHAKE all ingredients with ice.
4. STRAIN back into shaker.
5. DRY SHAKE (without ice) to emulsify.
6. FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

• Egg white (pasteurised) - Eggs

Strength & taste guide:

View readers' comments

Alcohol content:

• 1.1 standard drinks
• 12.38% alc./vol. (12.38° proof)
• 15.6 grams of pure alcohol

• More Aperitivo/aperitif cocktails
• More Sours (citrus) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.