This easy-to-make tequila sour uses delicious añjeo tequila, freshly grated ginger, lemon juice, and a homemade rosemary honey simple syrup, topped with egg whites for a gorgeous, frothy libation.
Rosemary Honey Simple Syrup:
1. Add 1 cup water, 1 cup honey, and 4 rosemary sprigs to a small saucepan over low/medium heat.
2. Stir occasionally until the syrup begins to simmer, which should take about 5-7 minutes.
3. As soon as it starts to simmer, remove the pan from the heat and let the syrup cool for at least 15 minutes. Strain out the rosemary sprigs and let the syrup cool completely before using in your cocktail.
Tequila Sour:
1. Add the freshly grated ginger, lemon juice, and 0.75 oz of the cooled rosemary honey simple syrup to a cocktail shaker.
2. Muddle the ingredients to release the oils from the ginger root.
3. Then, add 2 oz of Cantera Negra Añjeo Tequila and the egg whites from one egg to the shaker.
4. Dry shake (without ice) for 15 seconds.
5. Add ice to the shaker and shake again for another 20 seconds.
6. Pour the mixture into a chilled coupe glass and garnish with a rosemary sprig.
