Rum & Rye Sour
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Old-fashioned glass
- Ice: Ice
- Garnish: Lemon zest twist
- ABV: 16%
Ingredients
- Havana Club 7yo rum — 1 oz (30 ml)
- Straight rye whiskey (100 proof / 50% alc./vol.) — ⅔ oz (20 ml)
- Tawny port — ⅔ oz (20 ml)
- Lemon juice (freshly squeezed) — ⅔ oz (20 ml)
- Sugar syrup — ⅓ oz (10 ml)
- Angostura Aromatic Bitters — 1 dash (4 drops)
- Pasteurised egg white — ⅓ oz (10 ml)
How to make it
- SHAKE all ingredients with ice.
- Strain back into shaker.
- DRY SHAKE (without ice) and fine strain into ice-filled glass.
A cocktail with rum and rye whiskey with lemon.
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