Name: Rum Sour
Total time: 4 min
Cuisine: Cocktail
Ingredients: 50 ml Aged rum (6-10yr); 25 ml Orange juice; 25 ml Lime juice; 12.5 ml Sugar syrup 'rich' (2:1); 15 ml Egg white (pasteurised)

Ingredients

1 2/3 fl oz

Caribbean blended rum aged 6-10 years

5/6 fl oz

Orange juice (freshly squeezed)

5/6 fl oz

Lime juice (freshly squeezed)

5/12 fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

1/2 fl oz

Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer

How to make

Glass

Prepare

Select and pre-chill a DOUBLE OLD-FASHIONED GLASS.

Prepare garnish of orange zest twist.

Method

SHAKE all ingredients with ice.

STRAIN back into shaker.

DRY SHAKE (without ice) to emulsify.

FINE STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Rum Sour contains 204 calories

Alcohol content:

1.1 standard drinks
11.53% alc./vol. (23.06° proof)
15.8 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) — Eggs

Comments & Discussion

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Rae Hopcroft 1y

I agree with Avery, definitely not a wow drink. Not unpleasant but “shallow” is a good description. I had even used a spiced simple syrup to complement the rum flavours yet somehow it's very unremarkable.

Avery Garnett 2y

Perfectly balanced and completely fine, but it's incredibly shallow. All the nuance of the rum (I used my favourite aged rum, ed8) has completely vanished to the extent I think you could tell me this was a bourbon, rye, or blended scotch sour with lime rather than lemon and I would believe you. It's just an aged dark spirit sour, but it's a perfect one of those.

Paul Spreitzer 2y

Is there a reason why you wouldn't want to do the dry shake first?

Simon Difford Verified User Premium Member 2y

I've added a link to DRY SHAKE above which will take you to my page explaining the dry shake and reverse dry shake.

John Hinojos Premium Member 4y

We reduced the syrup by 1/3 and used a slightly over-proof gold rum. It was wonderful. Nicely sour with a hint of a sour tiki drink. Great.

Phil Mackenzie 4y

This is very nice. I reduced the sugar syrup to 10 ml and added two dashes of Regan's Orange Bitters No. 6. It worked really well and I'd recommend this to anyone planning to try this cocktail.