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
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
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.
