Rum & Rye Sour

Serve in an Old-fashioned glass

Ingredients:

[edit]

1 oz	Caribbean blended rum aged 6-10 years
2⁄3 oz	Straight rye whiskey (100 proof /50% alc./vol.)
2⁄3 oz	Cockburn's Tawny Eyes Port
2⁄3 oz	Lemon juice (freshly squeezed)
1⁄3 oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 dash	Angostura Aromatic Bitters
1⁄3 oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative

How to make:

1. Select and pre-chill an Old-fashioned glass.
2. Prepare garnish of lemon zest twist.
3. SHAKE all ingredients with ice.
4. STRAIN back into shaker.
5. DRY SHAKE (without ice).
6. FINE STRAIN into ice-filled glass.
7. EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

• Tawny port - Sulphur Dioxide/Sulphites
• Egg white (pasteurised) - Eggs

Strength & taste guide:

View readers' comments

Alcohol content:

• 1.4 standard drinks
• 17.3% alc./vol. (17.3° proof)
• 19.1 grams of pure alcohol

• More After dinner/digestif cocktails
• More Aperitivo/aperitif cocktails
• More Sours (citrus) 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.