Agave sour
Mezcal Sour with Regional Citrus
Mezcal has become the go-to base for guests who want more character than a classic tequila drink, with bartenders building sours and margarita riffs around it rather than sweetening it up.
Why Los Angeles: LA's ingredient-first movement leans on regional citrus (blood orange, Meyer lemon, kumquat) and garden-grown herbs from local farmers markets, a defining trend of LA cocktail menus in 2025.
Show the recipe Hide the recipe
- 2 oz mezcal
- 3/4 oz fresh lime juice
- 1/2 oz agave syrup
- 2 dashes Angostura bitters
- Egg white or aquafaba (optional)
Dry shake, then shake again with ice; double strain into glass.
Coupe · Garnish: Smoked salt rim, citrus twist