Name: Rum and Rye Sour
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Aged rum (6-10yr); 20 ml Rye whiskey 50% abv; 20 ml Tawny port; 20 ml Lemon juice; 10 ml Sugar syrup (2:1); 1 dash Aromatic bitters; 10 ml Egg white (pasteurised)

Rum & Rye Sour
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Serve in an Old-fashioned glass

Ingredients:
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 (chickpea water) or Vegan egg white replacement

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of lemon zest twist.
SHAKE all ingredients with ice.
STRAIN back into shaker.
DRY SHAKE (without ice).
FINE STRAIN into ice-filled glass.
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:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Tawny port adds grape fruitiness to rum and rye whiskey with freshening tart zesty lemon and subtle bitters complexity.

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History:

Created in January 2021 by yours truly after remembering a cocktail discovered circa 2015 at Danger of Death bar in Brick Lane, London, England.

More cocktails by Simon Difford

Nutrition:

One serving of Rum & Rye Sour contains 201 calories

Alcohol content:

1.4 standard drinks
17.3% alc./vol. (17.3° proof)
19.1 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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Frederic D.

1st March at 00:51

I had an open bottle of PX sherry, so I subbed that for the port, and decreased the syrup to compensate for the added sweetness. Although it obviously changed the character of the drink, it was still very tasty. The richness of the rum and wine were front and center, while the spice of the rye really came through on the swallow.

John Hinojos

22nd November 2022 at 01:14

WOW. Had this tonight before dinner with some cheese and crackers. Perfect. Nicely sour, and the flavours of the rum, rye, and port blend wonderfully together. Thanks.