The Sour Sailor Recipe
Make The Sour Sailor Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Method
Prepare
Measure ingredients
Measure the dark rum, lime juice, lemon juice, simple syrup, green Chartreuse, bitters, and egg white into a cocktail shaker. If you prefer not to use raw egg white, substitute 3/4 tsp aquafaba.
Dry shake
Dry shake (no ice)
Close the shaker and shake vigorously without ice for 15–20 seconds to emulsify the egg white and incorporate air. This step creates a silky foam.
Shake with ice
Add ice and shake
Add ice to the shaker (about 1 cup or enough to fill). Shake hard for 10–15 seconds until the shaker is cold to the touch and well diluted (about 20–25% dilution overall).
Double strain
Discard the ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer plus a fine mesh strainer to catch small ice shards and create a smooth, velvety surface.
Finish & serve
Garnish
Express a lime wheel over the drink to release oils and rim the glass lightly, then float the wheel on the foam. Finish with a light grate (or micro-zest) of nutmeg or lime zest (~1/4 tsp) over the foam and add 2 dashes of Angostura bitters on top of the foam if desired for aroma and visual contrast.
Serve immediately while the foam is fresh. The Sour Sailor balances the richness of aged rum, bright citrus, herbal lift from Chartreuse, and silky egg white foam for a fragrant, drinkable sour.