Rum Sour
原料
- Light rum 2 oz
- Lemon Juice 1 oz
- Sugar 1/2 tsp superfine
- Orange 1
- Maraschino cherry 1
调制步骤
In a shaker half-filled with ice cubes, combine the rum, lemon juice, and sugar. Shake well. Strain into a sour glass and garnish with the orange slice and the cherry.
朗姆酸是经典酸味鸡尾酒的朗姆版本，朗姆酒丰富的风味与柠檬汁清爽的酸味完美平衡。加入蛋白后会产生顺滑的泡沫，可以享受更加奶油般的口感。
History & Origins
Sour cocktails are among the oldest categories in American mixology, with documented recipes appearing in Jerry Thomas's 1862 bartending guide. The Rum Sour developed as bartenders applied the sour formula to rum, a widely available spirit in the Americas. Its origin is disputed, though rum sour recipes appear consistently in bartending literature from the late 19th century onward.
Tasting Notes
Aroma: Bright lemon zest with a clean, slightly sweet sugarcane note from the light rum. Palate: Tart and citrus-forward, with lemon juice providing acidity balanced by the sugar's sweetness and rum's light body; the orange garnish adds a complementary aromatic note. Finish: Refreshing, clean, and lightly tart with a faint cherry sweetness from the garnish.
Pro Tip
Use superfine sugar to ensure it dissolves completely during shaking, preventing any undissolved granules from diluting unevenly.
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