Guadalajara Sour

Recipe from Michael Bowers

Adapted by Robert Willey

Guadalajara Sour
Andrew Scrivani for The New York Times
Rating
5(46)
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Guadalajara Sour, a riff on the whiskey-based New York Sour by the mixologist Michael Bowers at Modern Hotel and Bar in Boise, Idaho, brokers a novel friendship between tequila and rosé, two summer staples with more in common than you may realize. Surprising but not perplexing, it’s a smart drink that wears its erudition lightly. —Robert Willey

Featured in: Summer Cocktails Made Simpler

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Ingredients

Yield:1 drink
  • 1¾ounces blanco tequila
  • ¾ounce lemon juice
  • ¾ounce simple syrup
  • ¾ounce chilled rosé
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

193 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 0 grams protein; 14 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the tequila, lemon juice and simple syrup in a cocktail shaker, fill with ice and shake vigorously. Strain into a chilled rocks glass over fresh ice. Hold a spoon with its back side facing up on the surface of the drink and slowly pour the rosé over it.

Ratings

5 out of 5
46 user ratings
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Comments

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Ally

Layering looks nice, but then it felt more like having two separate drinks. I'd suggest a fairly fruity rose here, as you already get a lot of acidity from the lime.

Lisa

Would you mind to share ingredient proportions? Looks good!

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Credits

Adapted from Michael Bowers, Modern Hotel and Bar, Boise, Idaho

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