Kahlúa Sour
Rich coffee liqueur shaken with fresh lemon and egg white — frothy, sweet-tart, and surprisingly light with a silky foam head.
- 1½ ozcoffee liqueur
- ¾ ozlemon juice
- ½ ozsimple syrup
- 1 wholeegg white
- Lemon wedgegarnish
- 1Combine coffee liqueur, lemon juice, simple syrup, and egg white in a cocktail shaker without ice.
- 2Dry shake vigorously for 15 seconds to emulsify the egg white and build foam.
- 3Add ice to the shaker and shake again for 10 seconds until well chilled.
- 4Strain into a rocks glass over fresh ice.
- 5Garnish with a lemon wedge on the rim.
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The Kahlúa Sour applies the classic sour template — spirit, citrus, sweetener, and egg white — to coffee liqueur as the base. The official Kahlúa brand has featured this recipe as a showcase of how their liqueur performs beyond simple mixing, and bartenders have long used the sour format to add texture and brightness to sweeter liqueur-based drinks.
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