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San Diego Sour


2.0 oz. Mezcal

¾ oz. Agave Syrup

¾ oz. Lemon Juice

¾ oz. Lime Juice

Guacamole (Avocado and spices)

Egg White

Cubed Ice

Glassware and Tools

Martini Glass


Bar Spoon

Boston Shaker Tin

Mixing Glass

Hawthorne Strainer


1. Make guacamole by opening the avocado and mixing the flesh with the entire contents of the spice bag.

2. Crack an egg and strain the egg white into your mixing glass. Then add 1 bar spoon of guacamole to your mixing glass.

3. Place your Boston shaker on top of the mixing glass and give it a firm tap (don’t forget to test if it is sealed). Proceed to dry shake (no ice) for 10 seconds.

4. Apply a firm tap to the tin at the point where the glass and tin have a small separation.

5. Using the jigger pour the following into the mixing glass, adding in your mezcal last:

- ice

- ¾ oz. lime juice

- ¾ oz. lemon juice

- ¾ oz. agave syrup

- 2 oz. mezcal

6. Place your Boston shaker tin on top of the mixing glass and give the end a firm tap.

7. Shake vigorously for 10-15 seconds, allowing the mixture to go from one end to the other of the shaker.

8. Apply a firm tap to the tin at a point where the glass and tin have a small separation and using the strainer strain contents into your martini glass.

9. Enjoy!


The San Diego Sour is Mark Broadfoot’s creation from Galaxy Taco in beautiful La Jolla, CA. Galaxy Taco opened this summer, and is making a splash on the craft cocktail scene. Few people also know that it is owned by the famous George’s at the Cove just a mile down the road.

Mark’s inspiration:
“This cocktail takes its structure from a whiskey or pisco sour. I wanted to create a cocktail that showcased one of California's most unique fruits, the avocado. I had enjoyed avocado mousse at several restaurants around town and thought to recreate that flavor profile and texture in a cocktail. By shaking guacamole with an egg white I was able to provide the avocado with a stabilizer, allowing it to work in a cocktail. I also prefer cocktails with higher acidity and wanted this one to have enough acidity to cut through the fat of the avocado, so I used more citrus than one typically would for a pisco or whiskey sour.”