I have been very slack in the blog department lately. In all honesty, I have not had much of a desire to rustle up a cocktail due to being bogged down with work and study… that is, until last night! I had a hankering, a desire, a burning urge deep down inside of me to get my camera ready, set up my lighting equipment and to make an absolute mess of the kitchen possibly the best cocktail ever (without messing up the kitchen)! So that’s what I did.
The cocktail I decided to make is a variation on Whisky Sour… but with rum. Enjoy:
KARA’S APPLE SPICED RUM SOUR
- White of one egg
- 60 ml Chairman’s Reserve Spiced Rum
- 90 ml sugar syrup
- 1 ½ freshly squeezed lemon juice
- Dash of Angostura bitters
- Sparkling apple cider to top
- Sprinkle of cinnamon sugar on top
For the sugar syrup, I put 2 tablespoons of brown sugar and 2 tablespoons of water into a jug and shook it up for 3 minutes. I then let it sit for 30 seconds and then gave it a good shaking again. Pop your sugar syrup, spiced rum, lemon, ice and angostura bitters into the large side of the shaker.
Now for the part that a lot of people do not enjoy, the egg white. Not all recipes call for egg white, but because we’re the adventurous type, I decided to keep it – I just love how creamy it makes drinks. Pop your egg white into the smaller side of the shaker until we are ready to mix. Please remember, dairy or egg whites should always be kept separate from your citrus until the moment you are ready to mix.
Now you are ready to combine all of your ingredients and shake what yo’ momma gave ya! Once you have shaken for at least 30 seconds, crank that shaker open, pour that frothy, deliciously creamy cocktail into your desired glass, top with some apple cider and get drankin’.
I hope you enjoy my delicious take on a classic whisky sour. If you have any cocktails you think I should make, leave me a comment below. Until next time fellow rum lovers x
Photography © by Kara’s Rum Quest – Copyright: All rights reserved.
This article is posted on karasrumquest.com – All rights reserved – Copyright © 2017.