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Roseau Rum Sour


  • 50ml Chairman’s Reserve Rum
  • 25ml Lemon Juice
  • 12.5ml Sugar Syrup
  • Egg white of 1 Whole Egg
  • Sprig of Rosemary
  • 1 bar spoon of Kumquat Jam


  1. Dry Shake all the ingredients together and take off some of the rosemary from the stalk and keep the sprig ( this gives a finer and better froth in the end result).
  2. Then add ice and shake again, still vigorous.
  3. Double strain into a coupette glass and garnish with the end of the Rosemary sprig.
  4. Fine Cut Marmalade will do if Kumquat is not available. I chose this because it was one of my most popular cocktails at the Lost Angel. I’ve since left but the hasn’t yet.

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