Winter may be roaring outside, but have a little quiet roar inside by the fire with this Friday cocktail, the White Lion.
This cocktail is pretty much a Rum Sour with an additional ingredient and a slight tweak. The White Lion cocktail dates back as far as the early 1960s and appears in the 1964 edition of Old Mr. Boston De Luxe Official Bartender’s Guide. Whereas the Rum Sour makes use of golden rum, the White Lion calls for white rum.
What you’ll need: Rum, Lemon Juice, Grenadine, Bitters, and Powdered Sugar
In a shaker over cracked ice, pour in 1 1/2 ounces of white rum and an ounce of lemon juice (fresh is a plus). Add in a teaspoon of powdered sugar, 1/2 teaspoon of grenadine, and a couple dashes of bitters. Shake vigorously and then strain into a cocktail glass.
How I like it: The grenadine is the added ingredient that–along with the white rum–distinguishes this cocktail from its earlier incarnation, the Rum Sour. I tend to add a near full teaspoon of grenadine. And in a pinch, you can use granulated sugar but keep in mind that it won’t dissolve as easily. Personally, I don’t think the White Lion or Rum Sour blends as easily as a Whiskey Sour, which I prefer. Still, it makes for a chance and will perk up your taste buds.