I woke up this morning, walked to the fridge and stared into the chilled pantry deciding on what to forage for breakfast. The first thing that caught my eye was what I assume was a Sour Cherry jam? It’s in Greek… and as you will soon learn, I’m not.
I’m not sure if it was the word ‘sour’, or my dipsomania, but my first thought was …
“That… would make a cracking rum sour…”
So, as any normal person would do, I tested that theory immediately. I got out the eggs, which I thought justified the fact I was making a cocktail before 10:30am – some people like their eggs scrambled, some poached, personally I’m happy having them in a sour. I grabbed a lemon, looked at the spirits I had around me, and played bartender.
A quick tip for making the perfect sour at home – NutriBullet. If you don’t have a boston shaker (refer to previous article for example) you can either use it as a shaker, or just blend it and you have the fluffiest of cocktails which, according to the ads, also transforms into a superfood.
For those playing at home:
Sour Cherry Rum Sour
As this was made quite early in the morning, I didn’t quite want to drink it. Mainly as I was so excited about it I wanted to write about it straight away, and when my fingers become tipsy that gets a little hard. So naturally I gave it to my mum, her rave review will follow. Also the only reason I added the salted caramel vodka (other than its delicious), is to add sweetness and a ‘depth of flavour’, however you can just replace it with extra agave.
45ml Angostura Caribbean Rum (5yo)
30ml Stoli Salted Caramel
1 tspn Sour Cherry ‘Jam’
1 tspn Agave Syrup
1/2 lemon (juiced)
1 Egg white
- Put all ingredients into shaker/nutribullet. If your going the superfood route, you may need to shake it a little first before blending to ensure the syrups aren’t stuck.
- Blend! Or shake, and if you’re shaking, dry shake (which means without ice), and you can also pat yourself on the back for getting your morning cardio out of the way. See, this cocktail just gets healthier and healthier!
- Fill a short glass with ice, pour in the delicious fluffy mixture and garnish with more sour cherries.
So a fun fact, my mum was born in Germany, specifically in the Black Forest region – thus I thought her review was a little bit cute. Also that she said this to me via facebook messenger even though she was only a room away, and they say its the kids that are bad… so this is word for word – cntrl+c, cntrl+v =
“lovely balance of creaminess sourness and alcohol that makes it hard to realize how strong the drink is.. I am lost in the Black Forrest.. ..if you suck the essence out of all the best Black Forrest Cake you have ever imbibed .. this cocktail is what you would hope to get..”
Haha cute, no!?
Anyway! Hope everyone has the loveliest of days!
***A few things I would like to add, as I haven’t really given anything away about myself other than the fact I may or may not like alcohol a bit too much and I’m currently in a salted caramel phase. I’m a bartender/bar manager/bar consultant (click here for evidence 😉 ) who loves the beauty and personality of alcohol. I think currently there’s been two things happening which I don’t like, the over complication of alcohol and the demonisation of it. I also study Public Health and Health Promotion majoring in Nutrition so am well aware of what alcohol does, but I also believe life should be lived in moderation, you shouldn’t take yourself too seriously, and you’re only here once so make sure to have a good time. I’ll save this for another post, or put it in the About Me (once I get around to making one) but all I’m saying is you don’t have to be a ‘mixologist’ to make a cocktail or a sommelier to enjoy wine, and don’t let a diet fad stop you from having fun. The moment I’m serving a customer who says they need a non-alcoholic option on their birthday because alcohol doesn’t fit into their #paleo regime, is the day I lose all faith in humanity.
“In wine there is wisdom, in beer there is Freedom, in water there is bacteria.”
― Benjamin Franklin