Rum Cream Sour
Rum, lime, sugar, and cream — the 1862 sour template given dairy richness, rum's citrus-and-cream affinity tracing from colonial planter's punch to the piña colada.
- 2 ozwhite rum
- ¾ ozfresh lime juice(freshly squeezed)
- ½ ozsimple syrup
- ½ ozheavy cream
- lime wheelgarnish
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The sour cocktail family — base spirit, citrus, and sweetener — is one of the oldest and most versatile templates in mixology, with recipes appearing in Jerry Thomas's landmark 1862 Bartender's Guide. The addition of cream to a sour produces what bartenders call a cream sour or flip variation, lending a silky richness to the drink's texture. Rum's natural affinity for citrus and cream has made it a recurring base in this style: from the colonial-era planter's punch to the modern pina colada, the pairing of Caribbean sugarcane spirit with dairy is a long-established tradition. The Rum Cream Sour reflects the craft cocktail movement's interest in reviving pre-Prohibition sour styles, incorporating cream to round out the drink's bright citrus edges and add body to what might otherwise be an overly sharp combination.
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