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