Malibu Rum Sour Cocktail Recipe

If you’re into that sweet-tart thing, you’ll probably love making a Malibu Rum Sour at home. It’s light, refreshing, and honestly, you don’t need any fancy skills to pull it off.

This cocktail brings together Malibu’s smooth coconut vibe with a bright pop of citrus, so you end up with something simple but surprisingly satisfying.

One thing I like about this recipe: the ingredient list isn’t a mile long, and you won’t get lost in complicated steps. You can shake it up in just a few minutes, but it still feels like you’ve made something a little special.

The tropical rum and sour notes really pop together. It’s a flavor combo that stands out, but it doesn’t hit you over the head.

You’ll know exactly what you need before you start mixing. I’ll break down the recipe step by step and give you a sense of what to expect, so there aren’t any surprises when you take that first sip.

Malibu Rum Sour Cocktail Recipe

This drink’s simple, but it doesn’t taste boring. Fresh ingredients, the right tools, and a little care go a long way toward making it smooth and balanced.

Equipment

I like to have my tools out before I start. It just makes everything faster, and honestly, the drink turns out more consistent that way.

• Cocktail shaker – helps mix and chill the drink
• Hawthorne strainer – so you don’t get ice or pulp in your glass
• Jigger – keeps your measurements on point
• Citrus juicer – gets every drop out of those lemons
• Bar spoon – for stirring if you need it
• Rocks glass – just the right size for this drink
• Ice cubes – plenty for shaking and serving

Ingredients

Fresh juice and decent rum make a big difference here. I try to keep the sweetness and tartness in check, so I measure pretty carefully.

• 2 oz Malibu rum
• 1 oz fresh lemon juice
• 3/4 oz simple syrup (1:1 sugar to water)
• 1/2 oz egg white (optional, for foam and texture)
• Ice cubes for shaking and serving
• Lemon wheel or cherry for garnish

Instructions

Here’s how I do it. If you’re using egg white, you’ll want to shake hard—otherwise, it won’t get that nice froth on top.

• Add Malibu rum, lemon juice, simple syrup, and egg white (if you’re using it) to the shaker.
• Fill the shaker about three-quarters with ice.
• Shake firmly for 15–20 seconds, until the outside is icy cold.
• Strain into a rocks glass over fresh ice.
• Top with a lemon wheel or cherry for garnish.

Notes

Fresh lemon juice always gives a brighter flavor than bottled, at least in my experience. The egg white is optional, but I kind of love the silky texture it adds.

If I’m in the mood for a sweeter drink, I’ll add a little more syrup. Want more bite? Just bump up the lemon juice a bit.

I never skip the garnish. That lemon wheel or cherry just makes the whole thing look more inviting and gives a little aroma with each sip.

Tasting Notes

I notice the first sip brings a bright mix of sweet coconut and sharp citrus.\
The Malibu rum gives it a smooth, tropical base, while the lemon juice cuts through with a clean tartness.

The balance feels light and refreshing.\
I taste sweetness at the start, followed by a gentle sour finish that lingers on my tongue.

I like how the drink isn’t too heavy.\
The coconut flavor stays soft and doesn’t overwhelm the other ingredients.

The texture feels crisp and slightly frothy when shaken well.\
Honestly, I enjoy the way the chilled drink keeps its flavors sharp and easy to sip.

When I take another sip, I catch a hint of warmth from the rum beneath the citrus.\
It adds depth without making the cocktail strong or harsh.

Sometimes I find this drink works best for relaxed moments.\
It tastes simple, but there’s something about that mix of sweet and sour that keeps me coming back.