A classic rum sour brings together sweet, tart, and smooth flavors in one simple drink. It’s a timeless cocktail that just never seems to get old and honestly, you can whip it up in a few minutes. You only need a handful of basic ingredients and a good shake to mix a perfect rum sour at home.
I love how this sour cocktail feels both refreshing and rich, so it works any time of year. The combo of rum, citrus, and a little sweetness gives you this clean, easygoing flavor.
Once you get the hang of the steps, you’ll see why this drink has stuck around as a classic.
Before you start mixing, I’ll walk you through the tools, ingredients, and steps you need. I’ll also mention what you can expect from its flavor and texture.
Classic Rum Sour Cocktail Recipe
This cocktail really nails the balance between sweet and tart, with a smooth texture that’s hard to beat. When I use the right tools, fresh ingredients, and pay attention to technique, the drink comes out with those bright, clean notes I want.
Equipment
To make a rum sour, I grab a few go-to bar tools. These help me mix, chill, and strain the drink the way I like it.
- Cocktail shaker – I usually reach for a two-piece shaker since it’s easy to handle.
- Hawthorne strainer – This keeps the ice and pulp out of my glass.
- Fine mesh strainer – I double strain for that extra-smooth finish.
- Jigger – I use this to measure out the rum, citrus, and syrup so I don’t overdo it.
- Rocks glass or coupe glass – I pick a rocks glass if I want ice, or a coupe for a smoother look.
- Bar spoon – Handy for a quick stir before serving.
Chilled, clean tools actually make a difference—my drinks come out way more consistent and refreshing.
Ingredients
I always go for fresh, good-quality ingredients because they really affect the balance. Depending on my mood, I’ll pick a different rum for a new twist.
- 2 oz rum (dark, aged, or white all work; I usually reach for aged rum if I want more depth)
- 3/4 oz fresh lemon juice or sometimes lime juice for a brighter kick
- 1/2 oz simple syrup or maple syrup if I’m feeling cozy
- 1 egg white or aquafaba for that creamy foam
- Ice cubes for shaking and chilling
- Garnish: lemon slice or lime wheel
Citrus and sweetness make the rum sour what it is. The egg white or aquafaba creates that soft, smooth foam on top.
Instructions
I like to keep my process simple and consistent.
- I pour the rum, lemon juice, simple syrup, and egg white (or aquafaba) into the shaker.
- Then I dry shake—no ice yet—for about 15 seconds to get the foam going.
- I toss in some ice and shake again until the drink’s good and cold, maybe 20 seconds.
- I double strain everything through a Hawthorne and fine mesh strainer into a chilled glass.
- A lemon slice or lime wheel on top finishes it off.
I serve it right away while the foam’s thick and the drink is icy cold.
Notes
I’ll tweak the sweetness by changing the syrup or using a different type. Dark rum gives a deeper flavor, while light rum keeps things crisp. If I’m in the mood, spiced rum brings in some warm, subtle notes.
If I want to skip egg whites, aquafaba works great for a vegan twist. Fresh lemon juice—never bottled—really does make a difference.
Sometimes I chill the glass before pouring. Little details like that make the classic rum sour feel a bit more special.
Equipment
Ingredients
- 2 oz rum aged, dark, or white
- 0.75 oz fresh lemon juice or lime juice
- 0.5 oz simple syrup or maple syrup
- 1 egg white or aquafaba
- ice cubes for shaking
- lemon slice or lime wheel, for garnish
Instructions
- Add rum, lemon juice, simple syrup, and egg white (or aquafaba) to a shaker.
- Dry shake (without ice) for 15 seconds to build foam.
- Add ice and shake again until very cold (about 20 seconds).
- Double strain through Hawthorne and fine mesh strainer into a chilled glass.
- Garnish with a lemon slice or lime wheel. Serve immediately while cold and frothy.
Notes
Tasting Notes
That first sip? It hits with a lively mix of sweet and tart. Fresh lime brings a crisp edge, and the rum steps in with some warmth and depth.
Honestly, it’s a refreshing drink—my taste buds wake up, but it doesn’t go overboard.
The texture is what grabs my attention next. Egg white gives it a frothy texture that looks smooth and inviting.
When I swirl the glass, the foam actually holds up, leaving a light, airy top that just looks good.
As I keep sipping, the combo of citrus and rum creates a creamy mouthfeel that coats my tongue. It’s soft, not heavy at all.
That smoothness? It just makes every sip go down easy.
Hints of oak and vanilla from the rum show up, then a clean citrus finish closes things out.
The flavor lingers for a bit, just enough to make me want another sip.
Flavor Highlights:
- Bright lime acidity
- Subtle rum sweetness
- Smooth, frothy finish
- Light, creamy texture
