Directions
The zabaglione sour is the classic autumn cocktail, it still winks at the heat of summer with its citrus charge, but in reality, it is aimed at autumn with the enveloping and warm taste of rum zabaglione.
It is not a complicated recipe to make, not at all, it is just a zabaglione refreshed with orange juice, vanilla, rum and rose water to act as an aromatic side, but if you want to produce it in series, it is better to prepare some zabaglione in advance.
As a cocktail, the zabaglione sour is a candidate for recreational after-dinner drinks but also as a welcome glass for guests invited to dinner, who, to shake off the fog, will find great benefit in sipping this velvety tonic. If you drink it in front of a lit fireplace, it is the height of pleasure. You can also accompany it with roasted chestnuts!
Ingredients and doses for making the zabaglione sour cocktail
- 2 egg yolks
- 5 grams of sugar
- 20 grams of fresh cream
- 4 cl of orange juice
- 4 cl of rum
- 1 cl of coconut cream
- 1 drop of vanilla extract
- 2 drops of rose water
- 1 pinch of ground cinnamon
- 4 tablespoons of egg white
How to make the zabaglione sour cocktail
First of all, let’s think about zabaglione: take a small saucepan and a slightly larger one, which you will fill with water to cook in a bain-marie. Turn on the stove and heat the water when it boils lower.
Break the eggs and separate the egg whites from the yolks. Keep 4 tablespoons of egg white aside, make the meringues with the rest.
Pour the egg yolks into the saucepan, add the sugar and mix with a whisk. Mix the egg yolks for 2 minutes.
Now put the saucepan in the water to pasteurize the eggs, so we are fine if you reach 75 degrees. Check with a thermometer. Keep stirring in the meantime with a slow and sinuous movement. Do not dismantle the zabaglione. After a maximum of 4 minutes of cooking in a bain-marie, turn off the stove, pour in the cream and stir for another two minutes.
When it has cooled slightly, add the coconut cream and rum and stir gently. Now you can bottle and use at will, if produced with quadrupled doses, it is much better, but that’s okay.
Let’s move on to the cocktail’s preparation. Pour all the ingredients into the shaker, close and shake for 1 minute.
Add some ice and shake quickly, then pour into a glass, straining with a sieve and decorate with rose crumbs.
Other great rum-based cocktails to try
Mojito, Zombie, Mai Tai, Daiquiri, Painkiller, Dark and Stormy, Canchanchara, Pina Colada, Cuba Libre, Hurricane.
