One of the funnest parts of home mixology is experimenting. This Añejo Sour is a result of me trying tequila sour construction with three different types of tequila (blanco, reposado, and añejo). The results of my experiment really showcased the fact that not all tequilas are the same. As a mixologist, you can’t just throw in any old tequila.
What Is Añejo?
Añejo literally translates as “old”, and refers to tequila that has been aged in wood barrels for 1-4 years. Typically used for sipping and for darker cocktails like the old-fashioned, adding it to a bright cocktail like the sour or our Tequila Negroni opens up a whole new realm of flavor possibilities. In my experience, most añejos also tend to be a little sweeter than their blanco or reposado counterparts, so you may need to adjust ratios of sweetener depending on which you choose.
Why Should I Make an Añejo Sour over a Tequila Sour?
The Añejo Sour is related to a tequila sour in the same way an amaretto sour is related to a whiskey sour. Three parts of the cocktail are the same, but the addition of that one variable really changes the overall experience. Just like the amaretto adds those almond notes, depending on the tequila you use your sour can end up with deeper, more complex undertones.
Añejo Sour Recipe
- 2oz Añejo Tequila
- 1oz lemon juice
- .75oz agave nectar
- 1 egg white
Add all ingredients to shaker, add a protein blender ball, and dry shake for 20-30 seconds. Add ice and wet shake for an additional 10-15 seconds to add water content and tie everything together. Pour into a coupe glass and allow to sit for 1 minute before serving so the foam has a chance to separate from the liquid.