With my growing appreciation for the Rum Category, I came up with this easy Pineapple Cinnamon Rum Sour that you can easily whip up for Brunch or really any hour of the day. Find the recipe below!
Why did I go with the Pineapple Cinnamon flavour? Well if you’ve been to a Brazilian Steakhouse or my families backyard, this is the ultimate flavour combo! I simply add a dash to the top of the sour, but if you want a ton of cinnamon in this cocktail, add a dash of cinnamon bitters. Be mindful though, the Appleton Rum already comes jam packed with warming spices, plus the brown sugar beautifully accents those flavours.
Pineapple Cinnamon Rum Sour
It doesn't get more tropical or delicious than this Rum Sour. Whip up this delicious cocktail for your next Brunch at home or really any time of the day!
– Difficulty: Intermediate
- 1.5 oz Appleton Estate 8 yr Rum
- 1 oz Pineapple Juice
- 1/2 oz Lemon Juice
- 3/4 oz Brown Sugar Syrup 1:1
- 2 dashes Angostura Bitters
- 1 Egg White
- 1/4 tsp Cinnamon Powder
Grab your shaker and fill with all the ingredients (minus cinnamon powder)
Give this a VIGOROUS shake without ice (at least 30 seconds)
Fill your shaker with ice and shake once more until the shaker is too cold to touch
Strain into your favourite coupe glass
Garnish with Cinnamon Powder
The Brown Sugar Syrup is basically Simple Syrup but with brown sugar. It’s very easy to put together. Simply combine 1 part brown sugar with 1 part boiled water. Give this a stir and let it come to room temperature before storing into the fridge. Can last 2 weeks in the fridge!