Rum Dum Sour
Ingredients
- 1 1⁄2 oz Bacardi Carta Blanca Superior White Rum
- 1 oz Lemon juice
- 1⁄2 oz Sugar syrup 'rich'
- 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
- 1⁄2 oz Overproof aged pot still rum
Method
Glassware:
Serve in an Old-fashioned glass
Method:
SHAKE first 4 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass. FLOAT pot still rum.
Nutrition:
One serving of Rum Dum Sour contains 200 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe created in 1971 by Wilfred Sands while bartending at the Lyford Cay Club in New Providence, Bahamas. Wilfred apparently made the drink at the request of a member who sought a short rum cocktail that was not overly sweet.
Review:
A light rum sour sipped through a float of pungent pot still rum.
