First Step: Gather and Prepare Ingredients Collect all the necessary ingredients: mezcal, fresh pineapple juice, freshly squeezed lime juice, agave syrup (or simple syrup), and egg white or aquafaba. Prepare fresh pineapple and lime by juicing to ensure optimal freshness and flavor for your cocktail.

Second Step: Combine Ingredients in Shaker Fill a cocktail shaker halfway with ice. Pour in 1.5 to 2 ounces of mezcal, 1 to 2 ounces of freshly squeezed pineapple juice, 0.5 to 1 ounce of agave or simple syrup, 1 ounce of lime juice, and the egg white or aquafaba.

Third Step: First Shake (Dry Shake with Minimal Ice) Shake the cocktail vigorously for 20-30 seconds using just one large ice cube or no ice at all. This “dry shake” is crucial for whipping the egg white or aquafaba into a luscious, frothy foam that will top your cocktail.

Fourth Step: Second Shake (Chilling Shake with Full Ice) Add the remaining ice (about 1 cup) to the shaker and shake again vigorously for another 20-30 seconds. This chills and slightly dilutes the cocktail, rounding out the flavors and perfecting the texture.

Fifth Step: Strain and Serve Strain the cocktail into a chilled coupe or martini glass to showcase the frothy top. Add 3 to 4 drops of aromatic or Angostura bitters on the foam, using a toothpick to create decorative patterns.

Final Step: Garnish and Enjoy Optionally, garnish with an edible flower to enhance visual appeal. Serve your pineapple mezcal sour immediately while the foam is fresh and the drink is perfectly chilled.