Rum Dum Sour
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Rum Dum Sour
Serve in an Old-fashioned glass
| 1 1⁄2 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1⁄2 oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 1⁄2 oz | Jamaican-style overproof aged pot still rum |
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.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
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:
- 1.4 standard drinks
- 16.54% alc./vol. (16.54° proof)
- 19.9 grams of pure alcohol
- More Citrusy cocktails
- More Sours (citrus) cocktails
- More Tiki/tropical cocktails
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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