Meyer Lemon Rum Sour Cocktail
A riff on the classic sour cocktail with Koloa reserve rum and meyer lemons
Ingredients
- 1.5 oz Koloa Reserve Rum
- .5 oz Maraschino liqueur
- 1 oz fresh Meyer lemon juice
- .5 oz simple syrup
- .25 oz barspoon juice from maraschino cherry jar
- Few dashes of Crude Bitters “Rizzo” bitters rosemary grapefruit, peppercorn
Garnish:
- Meyer lemon wedges
- Maraschino cherries with stems
Instructions
- Fill a rocks glass with ice. Set aside.
- Pour in the bar spoon of juice from the jar of maraschino cherries. Add the rest of the cocktail ingredients to a cocktail shaker tin and shake well.
- Strain into the glass.
- Top with a lemon wedge and two maraschino cherries. Serve
Notes
For the simple syrup used in this drink I went with a 1:1 ratio of sugar to water. I combine in a small saucepan on the stove and heat until the sugar is dissolved. I let it simmer slightly then cool completely before using. I store in my refrigerator in an airtight jar and it usually lasts up to 3 weeks.