Fall is officially here and if you find yourself with a surplus of apples and a bottle of aged rum, this is the autumn cocktail for you! Any time I go apple picking, I always end up with more than I possibly can eat before they start going bad. So over the years I’ve come up with some creative uses for all those extra apples (in liquid form, of course!)
To make this recipe, you’ll only need a handful of ingredients. The syrup does take a little time (it comes together in about ten minutes but then needs to cool), but once it’s made, you’ll have quick and easy fall rum sours anytime you like.
Apple & Vanilla Rum Sour ingredients
This rum sour is made with just three ingredients, but you can add egg white if you prefer a sour with foam on top. The ingredient that makes this cocktail special is my apple vanilla simple syrup, which is a great way to use up an oversupply of apples. Here’s a quick breakdown of the ingredients you’ll need for this cocktail:
What rum to use
Rum is a massive category and there’s a lot to learn once you start! You can use any aged or even spiced rum that you prefer. What’s important is to use a quality rum that’s not loaded with artificial flavorings and sweeteners. I used Mount Gay Eclipse, a wonderful rum from Barbados with notes of “fresh vanilla, almond, ripe banana and dark chocolate.”
How to make the apple vanilla simple syrup
I have a whole recipe page devoted to this lovely fall syrup, so for the full details, you can head to my Apple Vanilla Simple Syrup recipe or scroll down to the recipe card at the bottom of this page.
The syrup is made with:
- 2 cups chopped apples
- 1 cup sugar
- 1 cup water
- 1 vanilla bean
You’ll throw everything in a saucepan and simmer the syrup for about ten minutes, then allow it to cool before straining out the solids. The leftover cooked apple chunks are delicious over ice cream or oatmeal! The syrup should be stored in the refrigerator where it will keep for at least two to three weeks.
Want the perfect pairing? Try one of these incredible desserts from food creators featuring the combo of apple and vanilla:
To egg or not to egg
I skipped the egg whites for this rum sour because I wanted it to be just as bright and crisp as a freshly picked apple. Egg whites are great at softening harsh flavors and rounding things out, but in this case, I wanted all the flavors to shine as much as possible, no softening required.
That being said, you can add egg whites if you like a more traditional sour. Simply add one egg white to shaker with the rest of your ingredients. Shake without ice for about thirty seconds, then add ice and shake again until very cold. This ‘dry shake’ followed by ‘wet shake’ technique produces a nice thick froth.
Why you’ll love this recipe
Simple, three or four ingredient cocktails are almost always the very best! And while this one does have a syrup that requires a bit of cooking, I still consider this an easy fall cocktail. You prep once, and then enjoy simple rum sours over and over as long as your syrup keeps.
The flavors of the syrup are the star of this drink, and they work beautifully with any aged rum. The richer notes of aged spirits are perfect with apple and vanilla, but you can also make this drink with white rum, if you prefer!
Why I chose vanilla (over cinnamon)
Why is apple always playing second fiddle to cinnamon? Cinnamon can be overpowering, and reduce the complex flavor of apple to mere generic, fruity sweetness.
Vanilla, on the other hand, is known for its ability to enhance other flavors. Whole vanilla beans give the syrup a subtle floral flavor, sweetness, as well as deeper, earthy notes.
So in a break from tradition, I went with apple & vanilla here to highlight the apple’s more delicate, more floral-like flavors. It’s still giving cozy, autumn vibes, but just a bit more refined and elevated.
How to make the cocktail
To make your Apple & Vanilla Rum Sour, combine two ounces of aged rum, one ounce of apple vanilla simple syrup, and one ounce of fresh lemon juice in a cocktail shaker.
Fill it about three quarters with ice, then shake until thoroughly chilled. Strain the liquid into a chilled cocktail glass, and garnish with an apple slice or an apple fan.
You may also enjoy these other autumn cocktail recipes:
Apple & Vanilla Rum Sour
This crisp fall cocktail is a blend of aged rum, apple vanilla simple syrup and fresh lemon juice.
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Combine all ingredients in a cocktail shaker and fill it three quarters with ice.
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Shake until chilled, then strain into a chilled cocktail glass.
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Garnish with an apple slice or an apple fan.
How to Make the Apple Vanilla Simple Syrup
Ingredients:
- 2 cups apples, chopped
- 1 cup demerara sugar
- 1 cup water
- 1 vanilla bean, split down the middle
Instructions:
1. Combine the sugar and water in a saucepan over medium heat and stir frequently until all of the sugar has dissolved.
2. Add the apple and bring the mixture to a simmer. Simmer about 10 minutes or until flavorful.
3. Remove the saucepan from the heat and allow its contents to cool before straining out the solids. The cooked apples can be reserved for a topping for ice cream or oatmeal.
Store the syrup in a glass bottle or jar in the refrigerator. It will keep for 2-3 weeks. Optionally, add one ounce of liquor (such as aged rum) to help it stay fresher for longer.
