Light Spiced Sour

A great sour is one of the most satisfying things you can make at home. When you nail the balance — spirit, citrus, a touch of sweetness, and that incredible silky foam on top — it's the kind of drink that stops a conversation in its tracks.

The Light Spiced Sour is our take on the rum sour, built around Landlocked Spiced Rum and designed to highlight everything that makes it special. The spiced rum base brings warmth and depth, the lime juice cuts through with clean, bright acidity, and orgeat — an almond-based syrup with a floral, slightly sweet character — adds a softness that rounds off the edges beautifully.

Two dashes of orange bitters tie everything together, adding fragrance and a subtle citrus note that complements the lime without doubling up on it. And then there's the egg white.

Don't skip the egg white. It's the difference between a good sour and a great one — the foam it creates is part of the flavour experience, delivering the nose of the drink before the liquid hits your palate. If you prefer a vegan version, foaming bitters works equally well. Dry shake first (without ice), then shake again with ice to chill the drink and get the foam properly aerated.

Strain into a chilled coupe glass and serve without a garnish. The foam is the garnish.

THE RECIPE

Landlocked Spiced Rum is available here.