Spiced Rum Sour

What makes this cocktail recipe special is that I use brown sugar syrup as my sweetener of choice instead of a bland simple syrup. If you like a whiskey sour you will love this recipe. 

It is one of my Fall favorites along with my Cranberry Gin drink and this apple whiskey cocktail. Whip up a batch of bacon-wrapped brussels sprouts and it is time for happy hour. 

You obviously need rum for this rum sour cocktail recipe. And while you can use white rum, I prefer to use spiced rum in the colder months and dark rum in the summer months.

Dark Rum vs. Spiced Rum 

Spiced rum generally possesses a luxurious amber hue, although it is not necessarily classified as a dark rum.

In contrast to both light and dark rums, spiced rums are infused with extra ingredients like caramel essence and an array of spices that bestow it with its distinctive name, including cinnamon, allspice, and star anise. 

Dark rum is an aged rum that gets its color, and extra flavor, from oak barrels. 

For this cocktail recipe, you will also need:

• Simple Syrup- This recipe makes a simple syrup from brown sugar and water. You can also use the demerara simple syrup in this recipe. 
• Lemon Juice- You can fresh lemon juice or bottled lemon juice in this recipe. I don't recommend substituting lime juice with dark rum. I find the flavor too bitter. 
• Garnish- This recipe uses the same as the original sour cocktails; an orange slice and a maraschino cherry.

🍸 Rum Sour with Egg White

This drink can be made with egg whites. I love the frothy texture but I am not a fan of measuring the egg whites out. 

Mix the rum, lemon juice, simple syrup, and ½ ounce of raw egg white in a shaker without ice and shake vigorously for half a minute. This is called a dry shake. 

Next, add ice and shake once more for about 15-20 seconds until the mixture is thoroughly chilled. 

Raw egg warning: Consuming raw eggs poses a rock of food-borne illness. Be sure to use a pasteurized egg.