A rum sour is one of my favorite things to make when I want something proper but simple. Golden rum, fresh lemon juice, simple syrup, and egg white, shaken and strained into a coupe with a few drops of Angostura bitters on the foam. It’s well balanced and looks really elegant.
About this recipe
A sour is one of the most classic cocktail formats which is a spirit, a citrus, sweetener, and usually egg white for foam. This version uses golden rum, which has a warmth and slight caramel note that works beautifully with lemon. Dark rum works just as well if that’s what you have. It gives the drink a richer flavor which is a really good variation but I think golden rum gives a lighter, more balanced result.
The egg white is what gives you that thick silky foam on top. The technique is the dry shake which is where you shake everything without ice first to emulsify the egg white, then add ice and shake again to chill it down. The first shake without ice is what creates the foam. Skip it and you’ll get a much thinner, less impressive result.
The Angostura bitters on top are both a garnish and a flavor addition. A few drops on the foam, dragged through with a cocktail stick, adds a spiced aromatic note that lifts the whole drink. For more cocktail ideas browse my vodka cocktail recipes.
Key ingredients and why
- Golden rum: Brings warmth and a slight caramel note that works really well with lemon. Dark rum gives a richer, more intense result.
- Fresh lemon juice: The sour element to balance the drink.
- Simple syrup: Balances the lemon. Just enough to round out the sourness without making the drink sweet.
- Egg white: Creates the silky foam on top. For a vegan version swap for half an ounce of aquafaba.
- Angostura bitters: A few drops on the foam to add an aromatic finish and looks really good.
Method
- Chill a coupe glass in the freezer while you make the drink.
- Add the rum, lemon juice, simple syrup, and egg white to a cocktail shaker without ice and shake hard for 15 seconds.
- Add a generous handful of ice and shake again for 15 seconds until well chilled.
- Double strain into the chilled coupe glass.
- Add a few drops of Angostura bitters on the foam and drag through with a cocktail stick.
- Garnish with a dried orange round.
Tips
- The dry shake. Shaking without ice first is what creates the thick silky foam.
- Double strain. Use a cocktail strainer and a fine mesh sieve so the foam sits clean on top.
- Chill your glass. A cold coupe keeps the drink colder for longer and the foam holds better.
- Golden or dark rum. Golden gives a lighter, more balanced drink. Dark rum gives something richer and more intense. Both work really well.
- Dried citrus garnish. A dried lemon or orange wheel rested on the foam looks really beautiful and is the perfect garnish for a sour. You can buy them or make your own by slicing citrus thinly and drying in the oven at a low temperature (around 90C / 200F) until completely dry.
- Aquafaba instead of egg white. Half an ounce (make sure it’s unsalted) works well for a vegan version and foams in a very similar way.
Related recipes
- Amaretto Aperol Sour – a fruity, elegant sour with egg white foam
- Raspberry Gin Sour – fruity with silky foam
- Whiskey Sour – the classic whiskey version
- Cherry Daiquiri – another great rum cocktail
- Coconut Daiquiri – creamy and tropical
- The Air Mail Cocktail – bubbles, rum and honey
Rum Sour Cocktail Recipe
Ingredients
- 2 oz golden rum or dark rum if you prefer
- 0.75 oz fresh lemon juice
- 0.5 oz simple syrup
- 1 egg white or 0.5 oz / 15 ml unsalted aquafaba
- ice
- 3 drops Angostura bitters to garnish
- dried orange or lemon wheel to garnish
Instructions
- Chill a coupe glass in the freezer.
- Add the rum, lemon juice, simple syrup, and egg white to a cocktail shaker without ice.
- Shake hard for 15 seconds – this is the dry shake that creates the foam.
- Add a generous handful of ice and shake again for 15 seconds until well chilled.
- Double strain into the chilled coupe glass.
- Add a few drops of Angostura bitters on the foam and drag through with a cocktail stick.
- Garnish with a dried orange or lemon wheel.
Hope you love this recipe as much as I do! 🙂