Garnish:
Lemon zest twist
How to make:
SHAKE first 4 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass. FLOAT pot still rum.
| 1 1/2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 1/2 fl oz | Jamaican-style overproof aged pot still rum |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
A light rum sour sipped through a float of pungent pot still rum.
History:
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.
Nutrition:
One serving of Rum Dum Sour contains 200 calories.
Alcohol content:
- 1.6 standard drinks
- 18.15% alc./vol. (36.3° proof)
- 21.8 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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