This post was originally posted on Shaker and Spoon.

This is my second experiment with the "magic bean." This time, I infused one in 4 ounces of Smith & Cross Rum for 24 hours.

Rum Sour with Fève cocktail

My rum is now with this exotic aroma! Somehow it doesn't overpower the S&C, but rather the rum is now coated with the extra dimension of the flavor.

It is one of the most unique sour drinks, I am pretty happy with the result.

Recipe

  • 4 oz Smith & Cross rum
  • 1 tonka bean
  • 24 hours infusion time
  • Some people reuse the bean after drying

Ingredients

  • 1 1/2 oz infused Smith & Cross Rum
  • 1/2 oz Foursquare Exceptional Cask 2004 Rum
  • 3/4 oz toasted coconut syrup
  • 3/4 oz lemon juice
  • 1 dash Xocolatl Mole Bitters
  • egg white

Garnish

Sweet and salty toasted coconut chips and grated tonka bean.

Glassware

Double rocks glass.

Directions

  1. Add all of the ingredients to a cocktail shaker.
  2. Dry shake 10–15 seconds.
  3. Fill with ice; wet shake 10–15 seconds.
  4. Double strain into chilled double rocks glass.
  5. Garnish!