Rum Dum Sour Recipe

Toast pistachios in a dry skillet over medium heat for 3–4 minutes until aromatic, stirring frequently. Let cool slightly.

Coarsely chop the toasted pistachios. In a small saucepan combine chopped pistachios, 1/2 cup water and 1/2 cup sugar. Bring to a gentle simmer, stirring until sugar dissolves.

Simmer on low for 6–8 minutes to extract flavor. Remove from heat and let steep for 30 minutes as it cools.

Strain through a fine mesh sieve or cheesecloth, pressing on solids to extract syrup. Discard solids. Store syrup in a sealed jar in the refrigerator for up to 2 weeks.

Chill glass

Place a coupe or rocks glass in the freezer or fill it with ice and water to chill while you prepare the cocktail.

Dry shake (if using egg white)

In a cocktail shaker add 0.5 oz egg white (or aquafaba for vegan), 2 oz Bacardi, 0.75 oz DiSaronno, 1.25 oz pineapple juice, 0.75 oz lemon juice, and 0.5 oz pistachio syrup. Seal the shaker and shake vigorously without ice for 12–15 seconds to emulsify and build froth.

Wet shake

Add ice to the shaker (enough to fill halfway) and shake hard for 10–12 seconds to chill and slightly dilute the drink.

Discard ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe or over fresh ice in a rocks glass (your preference). Use a fine mesh strainer to remove small ice shards and any pistachio sediment.

Garnish with two dashes of Angostura bitters on the foam (if present) and a light sprinkle of crushed pistachios on top. Optionally, run a lemon twist around the rim before placing it on the drink.

Serve immediately and enjoy.