Rum Sour
A tart, rounded rum sour with a silky foam and a few drops of Angostura on top.
Ingredients
- Dark rum60 ml
- Lemon juice, freshly squeezed22 ml
- Simple syrup (1 part Sugar, 1 part Water)22 ml
- Egg white15 g
- Aromatic bitters (Angostura), dripped on top of the foam (optional)e.g. Angostura3 dashes
- Lemon, to garnish (optional)1 twist
Method
- Add the rum, lemon juice, syrup and egg white to the shaker without ice and shake hard for 10–15 seconds to emulsify the egg white.
- Add a good handful of ice and shake again for 20–30 seconds, until well chilled and airy.
- Strain through a fine sieve into a chilled coupe, or over fresh ice in a rocks glass.
- Drip the Angostura bitters onto the foam and garnish with a lemon twist, if you like.
About this drink
The sour family is one of the oldest and sturdiest templates in cocktail history: spirit, citrus and sugar in balance, known to sailors and bartenders since the 1800s. Rum as the base gives a warmer, more molasses-driven drink than whiskey or gin sours, and the egg white adds the soft crown of foam. A few drops of Angostura on top are both an old custom and a subtle layer of scent that ties the sweet and sour together.
