Shy Sour 1.000

Deb Lindsey for The Washington Post

Spirits Apr 16, 2018

This is a cross between a margarita and an amaretto sour — a shyer, less-cloying variation in which the almond liqueur is dialed back and serves more as a backnote to the citrus and base spirit.

A smoky mezcal such as Del Maguey Vida works nicely here, but if you like whiskey more than agave (mezcal is an agave-based liqueur), this recipe can be done with rye instead.

To read the accompanying story, see: You swore off tequila for good. Here’s how to enjoy the alcohol that once betrayed you..


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • Ice
  • 1 pinch salt
  • 2 dashes orange bitters, preferably Angostura
  • 1/2 ounce fresh lime juice
  • 1 ounce pink grapefruit juice
  • 1/2 ounce amaretto
  • 1 1/2 ounces mezcal (may substitute rye; see headnote)


Chill a Nick and Nora glass or coupe. Fill a cocktail shaker with ice.

Add the salt, bitters, lime and grapefruit juices, amaretto and mezcal. Seal and shake vigorously for 15 seconds, then double-strain into the glass.

Rate it

Recipe Source

From Spirits columnist M. Carrie Allan.

Tested by M. Carrie Allan.

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