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.

Ingredients

  • 1 ¾ ounces blanco tequila
  • ¾ ounce lemon juice
  • ¾ ounce simple syrup
  • ¾ ounce chilled rosé

    1 drink

    Preparation

    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.

    Dining and Cooking