Rum Dum Sour

Difford's Guide
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Serve in an

Old-fashioned glass

Photographed in a

Libbey DOF 14.25oz

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 Bacardi Carta Blanca light rum
1 fl oz Lemon juice (freshly squeezed)
1/2 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
1/2 fl oz Pasteurised egg white
1/2 fl oz Overproof pot still rum
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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:

There are approximately 199 calories in one serving of Rum Dum Sour.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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