Vesuvio
A sophisticated rum sour variation named after the famous volcano. This cocktail balances the sugarcane sweetness of light rum and the herbal depth of sweet vermouth with tart lemon juice, while the egg white provides a luxurious, velvety texture and a beautiful foam head.
What it tastes like
The aroma is dominated by fresh lemon zest and the herbal notes of sweet vermouth. On the palate, the tartness of the citrus is softened by the powdered sugar and the creamy, aerated texture of the egg white. The finish is short and clean, leaving a mild botanical bitterness and a slight chill from the ice.
Flavour profile
Ingredients
- Light Rum1 oz
- Sweet Vermouth0.5 oz
- Lemon Juice0.5 oz
- Powdered Sugar1 tsp
- Egg White1 whole
Preparation
- 1
Add the light rum, sweet vermouth, lemon juice, powdered sugar, and egg white into a cocktail shaker.
- 2
Perform a dry shake (shake without ice) vigorously for about 10-15 seconds to emulsify the egg white.
- 3
Add ice to the shaker and shake again until the outside of the tin is frosted.
- 4
Strain the mixture into an Old Fashioned glass filled with fresh ice cubes.
- 5
Serve immediately.
Substitutions
- Light RumAged Rum — This adds notes of oak and vanilla that contrast more sharply with the lemon.
- Sweet VermouthLillet Blanc — This swap creates a lighter, more floral profile with less herbal bitterness.
- Egg WhiteAquafaba — Three tablespoons of chickpea liquid provide a similar foam for those avoiding raw eggs.
- Powdered SugarSimple Syrup — Using syrup ensures a more consistent integration of sweetness than the powder.
Variations
Spiced Vesuvio
Replace the light rum with spiced rum and add a pinch of grated nutmeg on top of the foam for a warmer flavour profile.
Vesuvio Spritz
Strain the mixture into a larger glass and top with one ounce of soda water to lighten the texture and increase volume.