Rum Sour

Recipe from “The American Drink Book”

Adapted by Rosie Schaap

Published June 11, 2016

  • Davide Luciano for The New York Times. Food stylist: Claudia Ficca. Prop stylist: Gozde Eker.
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3(98)
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Presumably with tongue in cheek, Field writes that “the inevitability of a 16th-century Rum Sour — sweetened with sugar and garnished with a pineapple stick — is well-nigh undeniable.” I do not share his sense of inevitability, but I do love the cocktail. —Rosie Schaap

Featured in: The American Way of Drinking

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Ingredients

  • 1 ½ oz. golden rum

  • Juice of ½ lemon

  • ½ tsp. superfine sugar

  • 1 piece of pineapple

  • 1 cherry

Ingredient Substitution Guide
Nutritional analysis per serving

63 grams carbs; 288 calories; 1 gram fat; 7 grams fiber; 5 milligrams sodium; 3 grams protein; 47 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Shake rum, lemon juice and sugar vigorously with ice. Strain into a chilled sour glass. Garnish with a piece of pineapple and a cherry.

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3 out of 5
98 user ratings
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Comments

Alexander

I don't understand why all of these cocktail recipes call for sugar instead of sugar syrup. Your drink will be vastly superior if you mix the sugar with equal parts water first (either by shaking vigorously or by stirring with light heat on the stove top, or even by giving the water a quick microwave). Put 2oz rum, with 3/4oz lemon juice and 3/4oz simple syrup. Garnish with pineapple wedge and Luxardo cherry.

Alexander

I don't understand why all of these cocktail recipes call for sugar instead of sugar syrup. Your drink will be vastly superior if you mix the sugar with equal parts water first (either by shaking vigorously or by stirring with light heat on the stove top, or even by giving the water a quick microwave). Put 2oz rum, with 3/4oz lemon juice and 3/4oz simple syrup. Garnish with pineapple wedge and Luxardo cherry.

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Credits

Adapted from “The American Drink Book”

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