Serve in an
Old-fashioned glassGarnish:
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 | 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.
Comment:
A light rum sour sipped through a float of pungent pot still rum.
About:
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.
