Star Anise Rum Sour
A dark rum sour with bright lime, homemade star anise syrup and a few dashes of Angostura, delivering a fragrant, lightly liquorice winter cocktail.
Ingredients
- 60 ml dark rum
- 25 ml fresh lime juice
- 15 ml star anise-infused simple syrup
- 2 dashes Angostura bitters
- 1 lime wheel (to garnish)
- 1 whole star anise (to garnish)
Method
- Add the dark rum, lime juice, star anise syrup and Angostura bitters to a shaker filled with ice.
- Shake hard for 12 to 15 seconds until well chilled.
- Double strain into a chilled coupe glass.
- Float a thin lime wheel on the surface.
- Rest a whole star anise on top of the lime wheel as a garnish.
How to serve
- Glassware
- Coupe
- Serve temperature
- Cold
- Garnish
- Lime wheel and whole star anise
There is a moment in winter when a cocktail needs to smell like something. Not just taste, but actually announce itself when you bring the glass to your face. The star anise rum sour does that. The pod releases its sweet, faintly liquorice aroma as soon as you crack it, and that scent carries straight through into the finished drink in a way that feels almost theatrical.
A Syrup Worth Keeping
Star anise is one of the most rewarding spices to infuse. Three or four whole pods are enough for a small batch of syrup, and the flavour comes out clean and round without any of the bitterness that ground anise can develop. Simmer briefly, then steep off the heat to let the more delicate aromatics settle in. The finished syrup keeps in the fridge for a couple of weeks and is excellent stirred into coffee or drizzled over poached pears.
Dark rum is the obvious partner. You want a rum with enough character to stand up to the star anise but not so much weight that it flattens the lime. A medium-bodied Jamaican or Demerara rum is a good place to start. Heavier navy-strength rums tend to bury the more delicate spice notes.
Shake, Strain, Serve
A whiskey sour template works perfectly here. Shake hard with plenty of ice, double strain into a chilled coupe and let the cocktail settle for a few seconds before drinking. The Angostura is small but important; without it the drink can feel a touch one-note, and the bitters tie the rum and spice together with a subtle backbone.
If you find yourself making rum drinks regularly through the colder months, a small jar of star anise syrup is one of the easiest upgrades you can keep in the kitchen, and it slips into hot drinks just as easily as cold ones.
Frequently asked questions
How do I make star anise syrup?
Simmer three or four whole star anise pods with 200 g sugar and 200 ml water for ten minutes, then steep off the heat for 15 minutes and strain.
Which dark rum should I use?
A medium-bodied dark rum with molasses and dried fruit notes works best. Avoid heavy navy-strength rums, which can overpower the star anise.
Can I add egg white?
Yes. A small egg white and a proper dry shake will give the cocktail a silky foam top that traps the star anise aroma beautifully.
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