Hot cross rum sour
Serves: 1
Prep time: 5 minsTotal time: 
Recipe photograph by Stuart West
Hot cross rum sour
A generous squeeze of citrus, aromatic cinnamon and a cocoa powder cross mimic the popular Easter treat in cocktail form
Serves: 1
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
0Kcal
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- ice
- 50ml spiced rum
- 25ml lemon juice
- 15ml orange juice
- 15ml runny honey
- pinch of ground cinnamon
- 1 egg white
To decorate
- two small rectangles of card or paper (about 5cm x 15cm), as a guide for the cross garnish
- cocoa powder
Step by step
- Fill a cocktail shaker with ice. Add the spiced rum, lemon juice, orange juice, honey, cinnamon and egg white. Shake well for about 30 seconds. Strain into a coupe or martini glass.
-
Rest the two pieces of card or paper on either side of the rim of the glass with a 1cm gap between them. Dust with cocoa powder to make one line of the cross. Move the card 90 degrees and repeat to finish the cross, then serve.
*This recipe contains raw egg.
