Rum Stone Sour
4.2 50 ratings
Ingredients
How to make
Serve in a old-fashioned glass
Prepare
- 1 Select and pre-chill an OLD-FASHIONED GLASS.
- 2 Prepare garnish of skewered half orange slice wheel and Luxardo Maraschino Cherry (sail).
Method
- 3 SHAKE all ingredients with ice.
- 4 FINE STRAIN into ice-filled glass.
Garnish
- 5 Garnish with skewered half orange wheel and maraschino cherry (sail).
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Flavour profile
13.4% alc./vol. · 1.1 standard drinks · 170 calories
History
A great sour, consider a split base of rums.
Vincent Sardi Jr. & George Shea's 1988 Sardi's Bar Guide provides the source for this cocktail's adaptation. Regarding its beginnings, David Wondrich states that "in 1972, the O.J.-and-Bacardi version starts appearing in the Chicago suburbs, whence it spreads to the rest of the Midwest, California, and eventually Sardi's, right there on little old West 44 Street. Back in Greater Chicago, it apparently began as a golf course and country club drink, but beyond that its origin was unknown." RUM STONE SOUR 2 ounces rum 1 teaspoon superfine sugar 1 ounce lemon juice, preferably freshly squeezed 2 ounces orange juice, preferably freshly squeezed ½ slice orange or lemon for garnish 1 maraschino cherry for garnish Ingredients are to be combined with ice cubes in a cocktail shaker. After shaking, strain the mixture into a cocktail glass. Alternatively, the entire contents, including ice cubes, can be poured into an Old-Fashioned glass and served on the rocks. The drink should be garnished with a half slice of orange or lemon and a maraschino cherry.