Rum Sour

0.0 from 0 votes

Jump to Recipe

Sour cocktails are some of the first cocktails on record. In 1862, author and bartender Jerry Thomas published Bartender’s Guide: How to Mix Drinks, in which the family of sour cocktails were described as having a base of liquor, citrus juice (lemon or lime), and sweetener. Today, you’ll find egg whites included in many versions, including mine below. The most common sour cocktails use a base of either gin, pisco, rum, or whiskey. Whiskey sours are arguably the most common of the group. Basically though, your favorite liquor of choice can be made into a sour. And, just about any bar in the world should have the ingredients on hand to make it.

A rum sour is identical to a basic daiquiri; rum, lime juice, and sweetener. You’ll find many daiquiris frozen or loaded with other flavors, but at its core, it’s a sour. In my rum sour recipe below, I include dark rum, lemon juice, vanilla infused simple syrup, and egg white. I shake it with frozen mango chunks instead of ice for a subtle boost of flavor. The egg white adds a creamy texture and offers a nice mouthfeel. All in all, this is a simple and delicious drink that anyone can make at home.

If you didn’t know before, making simple syrup is, well… simple. It’s a 1:1 ratio of sugar to water. You’ll want to dissolve the sugar into the water in a saucepan over medium heat. From there, you can add other flavors if you choose – it’s certainly not necessary – but I’ve found vanilla to be a perfect complement for use in any drink.

What rum should I use in a Rum Sour?

Dark rum is preferable. As with just about anything, the higher the quality, the better your drink will taste. I chose Diplomatico Mantuano Rum, a good quality, well reviewed Venezuelan rum. It’s aged up to 8 years in white oak casks that was previously used to age bourbon and whiskey. The delicate flavors of oak and spice pair nicely with the acidity and sweetness of a rum sour.