Clock-Out Tiki Rum Sour
Cocktail-alchemy for after-work relaxation: a chilled tropical rum sour in a Margarita glass—tart with lime and passion fruit, lightly sweet with orgeat.

Prep Time
5 min
Cook Time
- min
Total Time
5 min
Servings
1
Inspired by mid-century tiki sours, this version leans decidedly sour for that crisp, refreshing snap while keeping tropical character via passion fruit and a touch of orgeat. The Margarita glass brings a festive silhouette to a drink that’s all about easy elegance after a long day—no blender, no fuss, just a clean, icy pour and a limey glow.
Think of this as a mini-vacation in measured milliliters: aged rum for depth, fresh lime for zing, passion fruit for a sunny tang, and a measured hint of almond silkiness to round the edges. A quick chill, a brisk shake, and you’ve got your evening neatly rebalanced.
Ingredients
- 60 ml aged golden rum
- 25 ml freshly squeezed lime juice
- 20 ml passion fruit purée (unsweetened)
- 10 ml orgeat syrup (almond)
- 1 ml aromatic bitters
- 200 g ice cubes (for shaking)
- Optional half-rim: 6 g demerara sugar + 1 g fine sea salt, plus 1 lime wedge to wet the rim
- Garnish: 1 lime wheel, 1 small mint sprig
Nutrients
- vitamin Cgood
From fresh lime juice and passion fruit
Instructions
- 1
Chill a Margarita glass in the freezer for 5 minutes.
- 2
If making the optional half-rim, mix 6 g demerara sugar with 1 g fine sea salt on a small plate. Swipe half the glass rim with a lime wedge and dip to coat; return the glass to chill.
- 3
Add rum, lime juice, passion fruit purée, orgeat, and aromatic bitters to a shaker.
- 4
Fill the shaker with 200 g ice cubes. Shake hard for 12–15 seconds until the tin is frosty.
- 5
Double strain into the chilled Margarita glass (no ice).
- 6
Garnish with a lime wheel and a small mint sprig; give the mint a gentle slap to release aroma.
Chef's Tip
Prefer it extra sour? Increase lime juice to 30 ml. For more tiki depth, split the rum: 40 ml aged + 20 ml lightly funky Jamaican rum.
Fun Fact
The classic tiki sour template—rum, lime, and orgeat—echoes the Mai Tai’s 1940s balance of bright acid and almond richness.
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