Classic cocktail · Guided recipe

Rum Sour

Sixty milliliters of gold rum to 22 of lemon and 15 of syrup runs drier than the textbook 2:1:1 sour, which is the right call when the base already brings its own caramel. Shake it until the tin hurts to hold.

Preparation~2 minEasyStrengthStrongabout 25% ABVMethodShaken8 guided stepsIngredients3Short (rocks) glass

Sour

In the glassGold rum · Fresh lemon juice · Simple syrup

See exact amounts

Make it with guidanceOne clear action at a time, with timers built in.

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What goes in

Ingredients

An empty clear rocks glass with low straight sides and a heavy base. — Serving glassRocks glass

Set up before you pour

Use a rocks glass.

The low, sturdy bowl suits concentrated drinks and gives one large cube enough width.

Standard size: 300 ml10¼ oz
Ice & serve: Fill it with fresh ice cubes.
If you don’t own one: Use a small water tumbler with a heavy base.

Tools to set out

cocktail shaker
strainer (or a small sieve)
jigger or measuring spoon

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Scale to your short (rocks) glassWe’ll remember this glass size.

Gold rum60 ml
Fresh lemon juice22 ml
Simple syrup15 ml

Start making

From bottle to glass

Method

01
Measure into the shaker
Pour 60 ml gold rum into your shaker
- Gold rum
02
Measure into the shaker
Add 22 ml fresh lemon juice
- Fresh lemon juice
03
Measure into the shaker
Add 15 ml simple syrup
- Simple syrup
04
Ice the shaker
Fill the shaker with ice
Why it mattersFill it right up — more ice chills faster with less watering down.
05
Seal and shake
Seal and shake hard
Why it mattersCold hands mean it’s working. Shake until the tin frosts over.
06
Ice the glass
Fill your glass with fresh ice
07
Strain cleanly
Strain into your glass
Why it mattersPour through the strainer so the spent shaker ice stays behind.
08
Finish the drink
Finish it — add a lemon slice and a cocktail cherry

Know your drink

About the Rum Sour

A Daiquiri, minty rum highball and dark rum rocks drink at a sunset terrace bar.

Why lemon, not lime

Lemon is what separates a sour from a Daiquiri. Lime is sharper and more aromatic and pushes gold rum toward the tropical, while lemon is rounder and lets the barrel character come forward, so the caramel and dried-fruit notes read clearly instead of getting buried. Buy lemons that feel heavy for their size and juice them the same hour you pour.

Common questions

Rum Sour FAQ

Lemon or lime in a Rum Sour?

Lemon. Lime with rum and sugar is a Daiquiri, and it goes somewhere brighter and more tropical. Lemon is rounder and lets the barrel through, so the caramel and dried fruit in a gold rum stay audible instead of being cut off at the knees.

Is egg white worth the trouble?

It changes texture rather than flavor. About 15 ml gives a thick white cap and a softer mouthfeel that suits rum's sweetness. Shake without ice for ten seconds first, then again with ice. Leave it out if you want the drink sharper and more direct.

White rum instead of gold, how noticeable?

Very. White rum makes something closer to a lemon Daiquiri, clean and a little thin, and you will want another 5 ml of syrup to fill the gap. Gold rum's time in wood is what gives this its toffee edge, which is most of the point.

Can I mix it ahead for a few people?

Batch the rum and syrup days ahead and keep the bottle in the fridge. Lemon juice is the part that dies. It loses its edge within about four hours and turns dull and faintly bitter by the next day, so add it and shake per drink.

What ingredients are in a Rum Sour?

A classic Rum Sour calls for 60 ml (2 oz) Gold rum, 22 ml (0.75 oz) Fresh lemon juice, 15 ml (0.5 oz) Simple syrup. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

How strong is a Rum Sour?

A standard Rum Sour is roughly 25% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

Is a Rum Sour shaken or stirred?

A Rum Sour is shaken — the rule of thumb is to shake anything with citrus juice. About 13 seconds with plenty of ice chills and dilutes it correctly.

Sharpen the technique