Allied Press Magazine Logo
03 magazine logo

Style sips

21 May 2022

With addictive seasonal-focused dishes, an immaculate wine list and of course killer cocktails, sleek, chic new Ōtautahi gem LONDO is Robert Fair’s first solo venture, deliciously informed by his time as head chef of Lyttelton’s Roots and experiences cooking in Dubai, Copenhagen and London.

LONDO’s Mezcal Sour

Fresh, frothy and deliciously sour-sweet, this contemporary citrus cocktail gets its creamy topper via egg white, while muscovado sugar lends a flavour profile of smoke and toffee. The first shake, sans ice, helps create the foam, the second, with ice, chills the drink and further aerates the egg white.


• 40ml plata tequila
• 20ml mezcal
• 30ml fresh lemon juice
• 20ml muscovado sugar syrup
(1 part sugar, 1 part water, boiled then
cooled down)
• 1 egg white
• Lemon peel


  1. Combine all the ingredients in a cocktail
    shaker and dry shake (without ice).
  2. Add ice then shake again.
  3. Strain and serve into a frozen coupe then
    zest the foam with a lemon peel.
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram