If you’ve never heard of the Prado, you’re not alone. This tequila sour with a twist has been flying under the radar since it first appeared in a 1977 bartender’s guide packed with more than 4,000 recipes—many forgettable, but a few absolute gems. The Prado is one of those gems, and thanks to a handful of creative bars from Seattle to Southern California, it's getting the love it deserves.
The cocktail blends blanco tequila with maraschino liqueur, fresh lime juice, and egg white, resulting in a bright, tart drink with a silky-smooth texture and an herbal cherry kick. It’s dry and citrusy, with a flavor combo that sets it apart from the usual sours. Think of it as somewhere between a Margarita and a Last Word, with a frothy top and a little extra swagger.
If you prefer something a little softer, add an extra quarter ounce of maraschino to mellow the edges. Either way, it’s a strikingly simple cocktail that rewards a good shake and a curious palate.
(Originally published 09/19/25)
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