Rum Float Sour

A tantalizing combination of light rum, lemon juice, sugar syrup, and a rich egg white froth, topped with a bold float of Jamaican-style overproof aged pot still rum. This cocktail offers a perfect balance of sweet and sour with a delightful creamy texture and a potent finish.

Rum Float Sour

A delightful blend of light rum, lemon juice, and sugar syrup topped with a rich egg white froth and a bold Jamaican pot still rum float.

4.84 from 44 votes
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Prep Time 4 mins
Total Time 4 mins

Ingredients

  • 1.50 oz Light white rum (charcoal-filtered) 1-3 year old
  • 1 oz Freshly squeezed lemon juice
  • 0.50 oz Rich sugar syrup (2:1 sugar to water, 65.0degBrix)
  • 0.50 oz Pasteurized egg white (or aquafaba)
  • 0.50 oz Jamaican-style overproof aged pot still rum

Instructions

  1. In a shaker, combine light rum, lemon juice, sugar syrup, and egg white with ice and shake well.
  2. Strain the mixture back into the shaker.
  3. Dry shake the mixture (without ice) to create a frothy texture, and then fine strain it into an ice-filled glass.
  4. Gently float the Jamaican pot still rum on top of the cocktail.