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This rum sour was created 40 years ago by Wilfred Sands, who at that time was the bartender at the exclusive Lyford Cay Club in New Providence, Bahamas. Today, he serves at mixologist at Red Turtle Tavern at John Watling’s Distillery in Nassau. The rum float here is important so you can really enjoy the different layers of flavors in the drink.
- 1 1/4 oz John Watling’s pale rum
- 1/2 oz John Watling’s amber rum
- 1 oz Egg white
- 1 1/4 oz Fresh lemon juice
- 1 tsp Sugar
Add the pale rum, egg white, lemon juice and sugar to a shaker with ice, and shake until well-chilled.
Strain into a highball glass over fresh ice.
Gently pour the amber rum on top as a float.
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