Enrico Nadai on the Art of Sour Cocktails: Balance, Variations, and Zero-Proof Options

The classic Sour cocktail is deceptively simple — but as bartender Enrico Nadai explains, simplicity is where the magic begins. In this exclusive interview, he breaks down what makes a great Sour, its history, and how to master your own, with or without alcohol.

Ava: What is a Sour cocktail, in your words?

Enrico: A Sour is a foundational cocktail — one of the oldest and most flexible templates in the world. At its core, it's made of three things: a spirit, a sour component like lemon or lime juice, and something sweet like simple syrup. That’s it. But the way you balance those three elements? That’s where your personality as a bartender shines.

Ava: Let’s talk classics. What are some of the most iconic Sour cocktails?

Enrico: The Whiskey Sour is probably the most well-known. It’s smooth, bold, and especially beautiful when you add egg white for texture. Then there's the Daiquiri — clean and crisp with rum and lime. I also love the Pisco Sour, which includes a few drops of Angostura bitters on top of that silky egg-white foam. These are all great examples of how the same structure creates very different moods.

Ava: How do you balance the flavors in a Sour cocktail?

Enrico: That’s the eternal question. Balance is everything in a Sour. A good starting point is the 2:1:1 ratio — two parts spirit, one part fresh citrus, and one part sweetener. But honestly? I always adjust based on the spirit and the situation. Some bourbons are sweeter than others. Some lemons are more acidic. You have to taste and feel your way through it.

Ava: Can someone make a Sour cocktail without alcohol? Is that even possible?

Enrico: Absolutely — and it’s one of my favorite challenges. A non-alcoholic Sour still relies on that holy trinity: sour, sweet, and body. I use ingredients like Seedlip or a strong brewed tea as the base. Add lemon juice and a creative syrup — maybe rosemary or hibiscus — and shake it hard. You still get that refreshing, mouthwatering punch.

Ava: What are some popular variations of Sour cocktails you've seen recently?

Enrico: Oh, there are so many riffs. The Amaretto Sour is a sweet entry point, and with some added egg white and bourbon, it becomes richer and more complex. There’s the Mezcal Sour — smoky, earthy, unforgettable. Bartenders are also experimenting with savory notes now. I once had a beet and thyme Sour that blew my mind. The format invites creativity.

Ava: Why do you think Sour cocktails are so popular — even centuries later?

Enrico: Because they’re human. We naturally crave contrast — sweet and sour, soft and sharp. A good Sour wakes up your palate. Plus, it’s approachable. You don’t need obscure ingredients. Whether you're in Tokyo or Naples, people understand citrus and sugar. It’s universal.

Ava: What is the origin of Sour cocktails? Where did they come from?

Enrico: They go way back to the days of naval punch. Sailors used citrus to prevent scurvy and mixed it with whatever spirits they had — rum, brandy, whatever was around. Eventually, those big communal punches became single-serve cocktails, and the Sour was born. So in a way, it’s a survival drink turned cultural icon.

Ava: Can you use any type of spirit in a Sour cocktail?

Enrico: Pretty much, yes. Whiskey, rum, gin, mezcal, tequila, pisco, even cognac — they all work. You just need to understand what flavors that spirit brings and then balance accordingly. Even herbal liqueurs like Chartreuse or Aperol can be the base for a Sour-style drink.

Ava: What’s the best glassware for serving a Sour?

Enrico: If it’s on the rocks, I go for an old-fashioned glass. If it’s served “up,” meaning shaken and strained into a chilled glass with no ice, then a coupe glass is the way to go. Presentation matters. You want the glass to match the elegance of the drink.

Ava: Final touch — how do you garnish a Sour cocktail?

Enrico: Minimal but meaningful. A lemon twist is classic. A cherry if you’re feeling old-school. If you’ve got egg white foam, floating a few drops of bitters or even edible flowers adds a beautiful touch. But don’t overdo it — the garnish should hint at flavor, not steal the spotlight.

Enrico, this was inspiring. Any last advice for someone trying to master the perfect Sour at home?

Start simple. Use fresh ingredients. Shake like you mean it. And taste as you go — your mouth is your best tool. Once you feel what balance tastes like, you’ll never look at cocktails the same way again.