Rum Sour
The Quirky Foodster Team
Rocks glass
Glass
Orange slice and cocktail cherry
Garnish
Ingredients
- Dark rum — 60 ml (2 oz)
- Fresh lemon juice — 22.5 ml (3/4 oz)
- Simple syrup — 15 ml (1/2 oz)
- Egg white (optional) — 1
Method
- If using egg white, dry-shake all ingredients first.
- Add ice and shake hard until well chilled.
- Strain over fresh ice.
- Garnish with an orange slice and cherry.
Description: The rum member of the sour family, following the same spirit-citrus-sugar template as the Whiskey Sour.
Cultural Background: Sours as a category date to the mid-1800s, with the rum version a natural, long-standing extension once rum became widely available in American and Caribbean bars.
Tips: A dark, richer rum gives more depth than a light rum in this format.
Variations: Add a splash of orange curaçao for a slightly more complex, layered sour.
Serving Suggestion: Serve over ice as a simple, well-balanced classic.
Nutrition: Approx. 175 kcal per serving
FAQs:
Q: Can I use white rum instead?
A: Yes, for a lighter, brighter sour — dark rum simply gives more caramel depth.
- Dark rum — 60 ml (2 oz)
- Fresh lemon juice — 22.5 ml (3/4 oz)
- Simple syrup — 15 ml (1/2 oz)
- Egg white (optional) — 1
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