A sophisticated and delicious Tequila Sour with Campari Cocktail that will impress your guests. Tequila, Campari, and fresh grapefruit juice finished with a dusting of grated cinnamon create a refined alternative to the classic margarita.
This Tequila Sour Cocktail is Not a Margarita
This Tequila Sour is one of my favorite cocktails right now. I created it after seeing a photo of a drink at a San Francisco bar and adapting the minimal ingredient list into something I love.
Think of it as a sophisticated cousin to the margarita—bright, balanced, and elegant. The egg white adds a silky texture and a delicate foam that elevates the presentation and mouthfeel.
Why I Love This Cocktail
The mix of clean blanco tequila, fresh grapefruit and lime juices, creamy egg white, and a fragrant dusting of cinnamon creates a harmonious, memorable drink. Campari brings a bitter, herbaceous note that balances the citrus and spirit, making the cocktail complex without being heavy.
This drink shows tequila’s versatility beyond margaritas—it’s refreshing, nuanced, and perfect for anyone who appreciates a cocktail with layers of flavor.
How to Make a Tequila Sour
Before you begin, prepare your serving glass with a large ice rock. Measure the liquids into a cocktail shaker and perform a dry shake (no ice) for 8–10 seconds to incorporate the egg white and build foam.
Open the shaker, add ice, and shake vigorously for another 10–15 seconds to chill and dilute slightly. Double-strain into the prepared glass, then grate a cinnamon stick over the foam and serve immediately.
Expert Tips for this Cocktail Recipe
- Choose quality tequila: Use a blanco (silver) tequila for a bright, clean flavor; reposado also works if you prefer a touch of oak. A better tequila makes a noticeable difference.
- Use fresh citrus: Freshly squeezed grapefruit and lime juice provide brightness and balance that bottled juices can’t match.
- Dry shake for froth: Shaking without ice first traps air and produces a velvety foam from the egg white (or aquafaba).
- Shake confidently: Shake energetically when you have ice in the shaker—this chills the drink and fully integrates the ingredients.
Why Cinnamon Makes the Perfect Garnish
Freshly grated cinnamon on the foam adds a warm, aromatic spice that complements grapefruit and tequila. The scent is an important part of the drinking experience, so take the extra moment to grate a cinnamon stick over the top. Ground cinnamon can be used in a pinch, but it won’t deliver the same aroma or texture.
Recipe FAQs
I recommend silver (blanco) tequila. It mixes cleanly with the other ingredients and keeps the cocktail bright. A 100% agave blanco offers good flavor without the cost of premium sipping tequilas.
No. Omit the egg white and shake the ingredients with ice for 10–15 seconds, then serve over ice. The texture will be less silky, but the cocktail will still be delicious. See notes below about using raw eggs.
Aquafaba (the liquid from canned chickpeas) is an excellent vegan substitute. Use about 1 ounce of aquafaba in place of an egg white; it produces similar foam and texture.
If you make this Grapefruit Tequila Sour, please share your photo or leave a review below. I love seeing recreations and hearing how you enjoyed it.
Grapefruit Tequila Cocktail
Equipment
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cocktail shaker
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measuring jigger
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mesh cocktail strainer
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microplane or zester
Ingredients
- 2 ounces tequila blanco (I used Altos)
- 1 ounce fresh-squeezed grapefruit juice
- ½ ounce fresh-squeezed lime juice
- ½ ounce Campari
- 1 egg white* (or aquafaba)
- cinnamon stick, for grating
Instructions
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Prepare a serving glass with a large rock (big ice cube).
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Add all ingredients to a cocktail shaker without ice and dry shake for 8–10 seconds to create foam.
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Open the shaker, add a scoop of ice, secure the lid, and shake for 10–15 more seconds.
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Double strain into the prepared glass, grate the cinnamon stick over the foam, and serve. Cheers!
Notes
Using aquafaba (the liquid from canned chickpeas) is an effective vegan alternative to egg white—use about 1 ounce in place of the egg white. Aquafaba produces a similar foam and texture.
*The USDA states pasteurized eggs are considered safer for raw use. Raw eggs can carry Salmonella, though the overall risk is low. Use pasteurized eggs if you are concerned, and proceed at your own discretion.
Nutrition
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Calories: 198kcal
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Carbohydrates: 7.7 g
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Protein: 3.8 g
Nutrition calculations are estimates. Verify with your own data if needed.