This post is sponsored by 1888 Rum.
All opinions are my own.
A sour is one of the main categories of cocktails. While the Whiskey Sour might be the most common, I’m going to argue that this 1888 Rum Sour cocktail is possibly the best.
Probably just about everyone has had a “sour” in one form or another. If you’ve had a margarita, then you’ve had a sour.
A lot of the time the bartender will throw some sour mix and a low-quality spirit into a glass with some ice and call it a sour. This is not the kind of sour we’re making. The quality of the ingredients is really important to the outcome of the cocktail; so we’re using the best.
A sour is all about the balance between the spirit, acidity from the lemon juice, sweetness from the simple syrup, the frothy egg white and a little aromatic at the end with the bitters. The egg white emulsifies the cocktail and makes it super smooth and super pleasant cocktail on the palette.
When you get it right (which you will with this recipe); it just might be your new favorite cocktail.
A little about 1888 Rum
1888 Rum is a premium double aged rum. It is first aged for up to 8 years in ex bourbon American oak casks, then in a second aging for up to 6 years in European oak sherry casks. The rum is so smooth that you will want to pour a little on the side to drink by itself. Since it is aged in ex bourbon casks and because it has citrus notes when chilled, I immediately started thinking how perfect it would be mixed in a sour cocktail, which inspired this recipe.
1888 Rum is available at many retailers and online at ReserveBar.
How to make the 1888 Rum Sour
Once you have your ingredients together, you are ready to get mixing. Combine the rum, egg white, simple syrup and lemon juice in a cocktail shaker. Give it a good shake for about 10 seconds to froth up the egg white. Next, fill the shaker with ice and shake again until very cold, 20 seconds more. Strain into a chilled coupe glass and garnish with a few drops of bitters.
- Cocktail shaker
- Hawthorne strainer
- Fine-mesh strainer
- Jigger or small liquid measuring glass
- Coupe or rocks glass
- 2 oz Dark Rum (I recommend 1888 Rum)
- 1 Egg White (Pasteurized if you prefer)
- 3/4 oz Fresh Lemon Juice
- 3/4 oz Simple Syrup
- Bitters for garnish (2 - 3 dashes)
- Combine the rum, egg white, simple syrup and lemon juice in a cocktail shaker. Shake for about 10 seconds to froth the egg white.
- Fill the shaker with ice and shake until very cold, about 20 more seconds.
- Strain through a fine-mesh strainer into a chilled coupe or rocks glass and garnish with a few dashes of bitters.
Thank you to 1888 Rum for sponsoring this post!