Smoky Rum Sour
The brilliance of this cocktail is thanks to the smoky ice cubes – a startling, yet delicious combination. Because of the freezing time, be sure to prepare these well before you want to serve it. Adding a few drops of our smoked water to the ice cube tray before freezing (alongside complementary aromatics like rosemary, bay and orange peel if you’re feeling fancy), means that as the ice slowly melts in the cocktail, it imparts a subtle smoky depth that complements dark spirits like rum and whisky.
Ingredients
- For the ice
- 3-4 drops of smoked water per ice cube
- Optional: sprigs of rosemary, thyme, small bay leaves, edible flowers such as borage or herb flowers; citrus zest
- For the cocktail
- 100ml dark rum
- 30ml freshly squeezed orange juice
- 20ml freshly squeezed lemon juice
- 1 tsp honey
- A few dashes Angostura bitters
- A few drops of Halen Môn Oak Smoked Water
- Pared orange peel, to garnish
Method
- Fill the empty ice cube tray with water and lower in any aromatics to each cube cavity (small sprigs, leaves, peeled citrus skin and flowers work best). Add a few drops of smoked water to each cube, then transfer to the freezer to freeze thoroughly (at least 4 hours, or overnight).
- Once the ice has frozen, fill two low ball glasses with your prepared cubes. To a cocktail shaker, add a few more ice cubes, the rum, citrus juice, and honey. Shake thoroughly for a minute, then strain into the iced glasses. Top with a few dashes of bitters and Oak Smoked Water, then stir to combine. Rub a piece of orange peel around the rim of the glass, then lower in to garnish. Serve immediately.
