A Rum Sour is more or less a Daiquiri with lemon juice. Simple enough! But let’s not discount the more, since there’s a lot more you can do with this cocktail than shake up alcohol, sugar, and citrus. You can give it a lid of 151-proof rum, the hot stuff, to achieve a reddish orange gradation (and up the potency). You can put the tropical garnishes at the palm-thatched, swim-up bar floating in the crystalline blue waters at the Sandals Royal Bahama Resort for honeymooners to shame by bedecking it with slices of pineapple, rings of orange, and a cherry for good measure. Why the hell not? Fruit is fun!
(After the last 12 months or so, this simple, uncomplicated, fruit-centric enthusiasm is about all we can handle. We’re very tired. Perhaps we need more Vitamin C.)
But if you like the idea of less, the three-ingredient method will serve you well, giving you a drink that is slightly sweet, mostly tart, with more earthiness than zing to it when compared to a Daiquiri (in large part due to the golden rum). It’s what you could call a Back Pocket Cocktail: a recipe you can pull out and quickly make by heart, no sweat, that will also taste like a sunset looks.
The Rum Sour is joined in its cocktail family by the Daiquiri, naturally, as well as the Whiskey Sour, the New York Sour, and the Margarita. Any will clear the head, but the Rum Sour has the most potential for fun.
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Source : Esquire