You’ve all heard of a gin sour, but have you heard of a rum sour? My recipe for pomegranate pineapple rum sours will have you converting!
Who else had a long tough week at work? Me too. A whole lot of patients and a whole lot of catching up to do in life after the 4 day trip I took last week for my sister’s wedding extravaganza!
And at the end of a long week, we all need a good cocktail, amiright? Today I’m sharing my take on a rum sour cocktail. Most people are familiar with the classic gin sour cocktail, however, I wanted to go island-style today and change it up: hence, rum sour!
Related: Rhubarb Vodka Cocktail
These fruity refreshing flavors of pineapple and pomegranate really stand up to the boldness of the rum. Adding an egg white gives it a frothy finish. I’m also loving the new tip I recently learned to ensure your drinks are extra-frothy: shake the egg white in the shaker by itself without ice or other ingredients for about 25-30 seconds before filling the shaker with ice and the remaining ingredients. This allows the egg white to froth up all on it’s own without being disturbed by the other ingredients. Think of it sort of like a baking recipe where you might whip the egg whites separately before folding them into a batter: keeps them light and fluffy!
Now it’s your turn: what is your favorite adaptation for a classic cocktail? Please share with me by commenting below!
- 1 egg white
- 1 ½ oz. white rum
- 1 oz. pineapple juice
- 1 oz. pomegranate juice
- ½ oz. simple syrup
- 1-2 drops Angostura bitters
- Fill a champagne coupe with ice water and set aside.
- Add egg white to a shaker. Put top on and shake for about 30 seconds, until egg white is frothy. Fill shaker with ice. Add white rum, pineapple juice, pomegranate juice, and simple syrup. Replace top and shake for 35-40 seconds until ingredients are well combined. Discard ice water from champagne coupe and strain contents of shaker into chilled glass. Enjoy!