The Rum Sour uses the classic sour structure: spirit, citrus and sweetness. Rum changes the drink’s character depending on whether you choose a light, aged or darker style, making this a useful template rather than one rigid recipe.
Rum Sour recipe
- 2 oz rum
- 3/4 oz fresh lemon or lime juice
- 1/2 to 3/4 oz simple syrup
- Optional: 1/2 oz pasteurized egg white or suitable foaming alternative
- Ice and citrus peel or cherry for garnish
Method
Add the ingredients to a shaker. When using egg white, shake first without ice, then add ice and shake again. Without egg white, shake once with ice. Strain into a rocks glass over fresh ice or into a chilled coupe.
Choose the rum
Light rum creates a cleaner, brighter sour. Aged rum adds vanilla and oak. Dark or black rum can bring deeper molasses-like notes, but may need slightly less syrup. Browse the rum collection and select a bottle based on the flavor you want.
Adjust the balance
If the drink is too sharp, add syrup in small increments. If it is too sweet, add a little citrus. When the rum disappears, reduce syrup or choose a more assertive bottle.
Food-safety note
Use pasteurized egg products where required and keep them refrigerated. Ask guests about allergies, and offer an egg-free version.
Serve responsibly
This recipe contains a full measure of spirits. Provide water and avoid treating the smooth texture as an indication of low alcohol content.
