Coconut and lemon under a thick, snow-white foam, with a few drops of Angostura on top that smell of clove and cinnamon. It drinks like a Whiskey Sour that went on a beach holiday.
1¾ oz
coconut rum ideally a stronger, more rum-forward stylee.g. Malibu · Bacardi · Koko Kanu · Parrot Bay
¾ oz
lemon juice freshly squeezed
½ oz
simple syrup
1
egg white or 20 ml aquafaba
1 dash
Angostura bittersBuy on Amazon →
Garnish: Angostura drops and orange twist · Ice: Served up, no ice
Caribbean Sour
Tropical and tangy, with coconut sweetness, bright lemon and a silky, creamy texture. Medium strength.
The Caribbean Sour is a modern member of the sour family, the old formula of spirit, citrus and sugar that bartenders have used since the 19th century. Here the spirit is coconut rum, and egg white gives the drink the foamy head of a Boston sour. A coconut rum with a little more strength and rum character than the standard bottles works best here.
No inventor or bar is documented for this drink, and the name is used for several similar recipes. What they share is the idea of turning a sweet, tropical spirit into a balanced sour: plenty of fresh lemon to cut the sugar, and a dash of bitters to add depth.
Coconut rum, lemon juice, simple syrup and egg white, with Angostura bitters and an orange twist to finish.
Yes. The drink will be thinner and without foam, but still balanced. Aquafaba is a good vegan alternative.
Shaking without ice first whips the egg white into a thicker, more stable foam.
The perfect sound
A sunny Caribbean street party with steel drums.
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