Rum Sour

One of the best-known classics of cocktails is the Whisky Sour. The Rum Sour follows the exact same principles but using rum instead of whisky or bourbon. The sour in general is one of the most versatile cocktails. You can basically make it with any spirit base you like. We absolutely adore a well-crafted Rum Sour. The combination of the funky, caramelly notes of the rum, the sour bite of the lemon, the sweetness of the sugar and the egg white to complete the experience. It is heavenly! But to create the perfect Rum Sour, you need the perfect rum (blend). We love making Rum Sours with Davidsen’s Selected Release, Blend 9 but also frequently use Davidsen’s X.O. Limited Release, Blend 17 and to be honest, we couldn’t imagine any of our rums (blends) not being absolutely wonderful in this simple, yet delicious and lovely classic. Our recipe for the perfect Rum Sour is as follows:

• 5 cl.  Davidsen’s Selected Release, Blend 9
• 2,5 cl. lemon juice (preferably freshly squeezed)
• 2,5 cl. simple syrup
• 1,5 cl. egg whites (optional)

Garnish:

• Lemon zest

1. Dry shake all ingredients to emulsify the egg whites
2. Add ice to the shaker and shake well
3. Fine strain to coupe glass without ice

The egg whites are only optional, so if you do not have access to pasteurized egg whites, or just do not like it in your cocktail you can leave it out. However, we think it would be a shame as it adds some real dimension to the cocktail. In our opinion, any good sour contains egg whites. The egg whites lift the cocktail that becomes a bit creamier and rounds off the cocktail really well. If you like complex cocktails, adding 2 or 3 dashes of Angostura Aromatic Bitters either before or after shaking can add another layer of depth to the cocktail that we find absolutely lovely. When the lemon peel is zested over the finished cocktail, the aroma of it will make your teeth water, guaranteed.