Cocktail
Rum Sour
How to make a Rum Sour - the fruity, tart sour of rum, lemon juice and sugar syrup. Creamy with egg white, perfectly balanced between sweet and sour.
5 minPrep time
mediumDifficulty
TumblerGlass
1Serving(s)
The Rum Sour is the tropical variation of the classic sour: dark rum, fresh lemon juice and sugar syrup, rounded off with a creamy egg white crown. The interplay of sweetness and acidity makes it wonderfully refreshing. An elegant drink that comes out perfectly with a little shaking technique.
Instructions
- Add rum, lemon juice, sugar syrup and egg white to a shaker without ice.
- Shake hard for about 10 seconds (dry shake).
- Add ice cubes and shake again for about 12 seconds.
- Strain into a tumbler over fresh ice.
- Drip with Angostura bitters and garnish with a cocktail cherry and lemon twist.
Garnish: Cocktail cherry and lemon twist
Pro tip: Shake the drink first without ice (dry shake) so the egg white becomes frothy, and only then with ice - this creates the creamy foam crown.
Frequently asked questions
What is the egg white for in the Rum Sour?
The egg white creates a fine, creamy foam crown and makes the drink more velvety in the mouth. It cannot be tasted itself.
Can I make the Rum Sour without egg white?
Yes, without egg white it is less creamy but just as aromatic. As a plant-based alternative, aquafaba from chickpea water works well.
Which rum works best?
A dark or golden rum brings caramel and vanilla notes that play nicely with the acidity. White rum makes the sour lighter.
Ingredients
- Dark rum5 cl
- Fresh lemon juice3 cl
- Sugar syrup2 cl
- Egg white1.5 cl
- Angostura bitters2 dashes
- Ice cubesas needed
