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Epicurious

Mezcal Sour

A mezcal sour in a Nick and Nora glass with a cherry garnish on a light pink background.
Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Maggie DiMarco

Classic sours follow a simple ratio: 2 parts alcohol, 1 part citrus, 1 part sweetener. This perfectly balanced mezcal version is proof that the basics are best left alone. Easy to remember and simple to make, it’s a timeless drink.

Keeping a jar of simple syrup on hand is always a good practice. Simply heat ½ cup water with ½ cup sugar on medium heat until the sugar dissolves. Cool and store in an airtight container in the fridge for up to 2 months.

What you’ll need

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