Serve in anOld-fashioned glass
Orange & lime zest twists (discarded)
How to make:
SHAKE all ingredients with ice and fine strain back into shaker. DRY SHAKE (without ice) and fine strain into an ice-filled glass.
|1 fl oz||Light white rum (charcoal-filtered 1-4 years old)|
|1 fl oz||Cognac (brandy)|
|1/2 fl oz||Lime juice (freshly squeezed)|
|1/3 fl oz||Orange juice (freshly squeezed)|
|1/3 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)|
|1/3 fl oz||Pasteurised egg white (or aquafaba)|
Read about cocktail measures and measuring.
Pasteurised egg white (or aquafaba) is potentially hazardous to those with allergy or intolerance.
A beautifully balanced, flavoursome medley of sweet and sour.
Adapted from David A. Embury's 1948 The Fine Art of Mixing Drinks.
Rum, like gin, blends well with many other liqueurs. Here's a cocktail using a rum and cognac combination as a base.David A. Embury, 1948
1 part Sugar Syrup
2 parts Lime Juice
4 parts Gold Label Cuban Rum
4 parts Cognac
1 teaspoon Orange Juice to each drink
Shake with finely crushed ice.
One serving of Bolero Sour contains 170 calories.