Rum Sour

Get excited, my fellow rum lovers — this classic rum sour is your perfect refreshing cocktail! Featuring a smooth, frothy topping that makes for an impressive presentation, the rum sour perfectly shows off a well-balanced cocktail with sweet and sour notes. Plus, this rum sour recipe is great for just about any occasion. After one sip, don’t be surprised if this becomes your new go-to rum cocktail you’ll want to enjoy again and again.

Course Beverages

Cuisine Caribbean

Prep Time 5

Total Time 5

Servings drink

Calories 229kcal

Author Amanda McGrory-Dixon

Equipment

Cocktail shaker or mason jar with solid lid
Jigger or small measuring cup
Handheld citrus juicer

Ingredients

2 ounces dark rum
1 ounce orgeat
1 ounce freshly squeezed lemon juice
1 fresh egg white
2-3 dashes of angostura bitters
Ice
Lemon twist for garnish, optional

Instructions

Add the dark rum, orgeat, lemon juice, egg white and bitters to the cocktail shaker or mason jar without ice. Seal and shake for 30 seconds. This is the dry shake.
Open the shaker or jar and add a big handful of ice. Seal and shake vigorously for a minute or two. This is the wet shake, and it's a longer shake to properly build the topping froth.
Strain into a chilled sour, coupe or martini glass. Garnish with a lemon twist if desired. Enjoy!

Video

Notes

If you'd like to make a 12-serving batch ahead of time, stir together 3 cups rum, 1 ½ cups orgeat and 1 ½ cups lemon juice together in a pitcher and refrigerate for up to 24 hours. When you're ready to serve, add 4 ounces of the rum mixture per drink to the cocktail shaker along with the bitters and egg white for each drink. Proceed with the rest of the recipe. I recommend making one to two drinks at a time.
While I think orgeat gives this drink the best flavor, you can substitute it for simple syrup.
Some cocktail shakers don't seal very well without ice. If your cocktail shaker leaks during the dry shake, you might want to wrap a kitchen towel around it for the first shake or use a mason jar with a solid lid. You can use a cocktail shaker for the wet shake or continue to use the jar. When straining with the mason jar, left the lid so that the liquid can come out but the ice stays in the jar.
Get a lemon that has some give when you gently squeeze it. A hard lemon is a sign that it’s dried out. I only recommend using fresh juice, not bottled juice.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition