Spiced Rum Sour Cocktail Recipe

If you like a cocktail that’s got a little sweetness, some tartness, and a cozy kick of spice, this one’s probably up your alley. A spiced rum sour brings together the punchy character of rum, a hit of citrus, and just enough sugar to make it all go down easy.

Honestly, it’s about as simple as cocktails get—no weird gadgets or fussy steps.

There’s something about this drink that feels both familiar and a bit unexpected. The spiced rum gives it a richness you just don’t get from the usual rum sour, but the citrus keeps things bright and totally drinkable.

Perfect for a lazy evening or if you’re hosting and want to shake up the usual routine.

Spiced Rum Sour Cocktail Recipe

I keep coming back to this recipe because the way the spiced rum and lime play off each other just works. Adding egg white or aquafaba turns the whole thing silky, and a simple garnish takes it up a notch visually.

Equipment

• Cocktail shaker – Essential for mixing and chilling everything together.
• Jigger – I use this to keep the proportions right.
• Strainer – Keeps any stray ice out of the glass.
• Rocks glass – It just feels right for this drink.
• Bar spoon – Good for stirring or tweaking the flavor.
• Citrus juicer – Fresh lime juice is non-negotiable for me.
• Small whisk or frother – Handy if I want extra foam, especially with aquafaba.

Having the proper tools really does make a difference. Without them, the drink just doesn’t come together the same way.

Ingredients

• 2 oz spiced rum (sometimes I use dark rum for a deeper flavor)
• 1 oz fresh lime juice
• 3/4 oz simple syrup
• 1 egg white or 1 oz aquafaba (for that foamy top)
• Ice cubes
• Garnish: star anise or a cinnamon stick

I reach for spiced rum since the vanilla and cinnamon notes just work with the lime. If I’m making it vegan, aquafaba does the trick. And the garnish? It actually makes the drink feel special.

Instructions

• Pour spiced rum, lime juice, simple syrup, and egg white (or aquafaba) into your shaker.
• Dry shake (no ice yet) for about 15 seconds to get that foam going.
• Toss in some ice and shake again until the shaker feels nice and cold.
• Strain into a rocks glass over fresh ice.
• Top it off with a star anise or balance a cinnamon stick on the rim.

I always start with the dry shake—it’s the secret to that thick, creamy foam. The second shake with ice is all about getting it cold and just the right amount of diluted.

Notes

If I use a little less syrup, the spices in the rum really come forward. Want it sweeter? Just bump up the syrup a touch, but I try not to go overboard.

Egg white gives the best foam, but aquafaba is a solid alternative if you want to keep it vegan. Sometimes I toast the cinnamon stick for garnish—it adds a subtle smoky aroma that’s pretty great.

Fresh lime juice is a must. Bottled stuff just dulls the flavor. And honestly, using a quality spiced rum is what takes this drink from forgettable to something you actually want to make again.

Tasting Notes

When I take that first sip, the warm spice jumps out right away. There’s cinnamon, clove, and a bit of vanilla—smooth, not too much, just kind of cozy.

The citrus is pretty punchy, honestly. Lemon stands out the most and gives everything a sharp, crisp little kick.

There’s some sweetness from the syrup, but it’s not over the top. It sort of softens the lemon’s edge and pulls the flavors together, which I really like.

The texture? It’s light, almost frothy if you shake it enough. That little foamy layer on top just makes it go down easy.

Here’s a quick breakdown of what I’m picking up:

• Aroma: Spiced rum with a little citrus zest
• Taste: Warm spice, tart lemon, a gentle sweetness
• Finish: Light, smooth, lingering spice

No single flavor really takes over here. The way the spices and citrus play off each other keeps it fresh but still interesting.