|1 1⁄2 fl oz||Bacardi Carta Blanca light rum|
|1 fl oz||Freshly squeezed lemon juice|
|1⁄2 fl oz||Giffard Sugar Cane Syrup|
|1⁄2 fl oz||Pasteurised egg white|
|1⁄2 fl oz||Pot still Jamaican rum|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
A light rum sour sipped through a float of pungent pot still rum.
Adapted from a recipe created in 1971 by Wilfred Sands while bartending at the Lyford Cay Club in New Providence, Bahamas. Wilfred apparently made the drink at the request of a member who sought a short rum cocktail that was not overly sweet.