Make this mezcal sour cocktail, then check out our mezcal paloma, spicy mezcal margarita and more mezcal cocktails. For more information about mezcal and the best ways to enjoy it, check out our guide on the best mezcals to try.

This recipe comes from The Palomar, a Soho-based restaurant offering a modern take on Israeli food. It offers a vibrant combination of sharing plates and cocktails.

The term small but mighty applies perfectly to The Palomar. The greeting is warm, the music lively, the cocktails potent and the wait to be seated at the counter a long one if you haven’t booked ahead. And wait you should, as eating at the bar is where the party’s at. Highlights of head chef Omri McNabb’s Israeli small-plates sharing menu include spiced lamb cutlets, as well as matbucha and grilled broccoli. For a quieter evening, take a seat at one of a handful of cosy tables in the back.


  • 20ml Pensador mezcal
  • 30ml ABA pisco
  • 10ml Select Aperitivo
  • 25ml egg whites
  • 20ml fresh lime juice
  • 4 drops of cranberry bitters


  • STEP 1

    Shake all the ingredients in a mixer (to break up the egg white, creating a froth). Add ice and wet shake everything, then strain into a Nick & Nora glass or similar.

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A martini glass filled with espresso martini on a grey background

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