Tequila Sour
原料
- Tequila 2 oz
- Lemon Juice of 1/2
- Powdered sugar 1 tsp
- Lemon 1/2 slice
- Cherry 1
调制步骤
Shake tequila, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Add the half-slice of lemon, top with the cherry, and serve.
Tequila Sour是经典酸酒配方的龙舌兰版本,以银龙舌兰、新鲜青柠汁和单糖浆摇匀后滤入加冰的古典杯中,可选择加入蛋清营造更丰富的泡沫质感。青柠的酸爽完美衬托了龙舌兰的植物烈性,是一款既直接又层次丰富的经典配方。
History & Origins
Sour cocktails as a category date to at least the mid-19th century in American bartending, with the formula of spirit, citrus, and sweetener documented by Jerry Thomas in 1862. The application of this formula to tequila followed the spirit's growing availability and acceptance in North America from the mid-20th century onward. The Tequila Sour's origin is disputed, though it appears in bartending guides from the 1950s and 1960s alongside the Tequila Sunrise and Margarita.
Tasting Notes
Aroma: Fresh lemon and agave with tequila's distinctive earthy, herbal notes. Palate: Tart and bright from the lemon juice, with tequila's agave character providing a complex, slightly mineral backbone; powdered sugar softens the acidity without adding cloying sweetness. Finish: Dry, tart, and clean with a lingering agave note and faint cherry sweetness from the garnish.
Pro Tip
Use a blanco (silver) tequila for a cleaner, more citrus-forward result; a reposado adds an interesting oak and vanilla dimension.
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