bushfire sour
Marlo and I were in Coles scouting for lunchbox snacks and complaining about what a drag winter fruit is. Just as I’d resigned myself to another week of boring old apples and pears, I spotted a tray of blood limes.
For a fruit that looks this dramatic, it’s remarkable I’d managed to avoid trying one for so long. Deep red skin, ruby flesh and a flavour that’s distinctly citrusy but with a gentle sweetness that feels more mandarin than lime. Less acidic than a regular lime, they have a softness that makes them surprisingly easy to eat straight from the cutting board.
As soon as I tasted one, I knew I didn’t want to bury it under a dozen ingredients.
I always have spiced rum at home. It’s the only booze that earns its place on sentiment rather than frequency of use. My dad has a soft spot for a rum and Coke, so I tend to keep a bottle around for when he comes to visit. Most of the time it sits untouched in the cupboard - I’m more of a whiskey girly.
The warm spice of the rum turned out to be exactly what the blood lime needed. Where a traditional sour can sometimes lean sharp and angular, the blood lime keeps things softer and more rounded. Its sherbet-like character sits comfortably alongside the vanilla and spice notes in the rum, creating a drink that’s bright without being aggressive.
Don’t skip the salt. It might only be a couple of pinch of a pinch, but it rounds out the acidity, amplifies the citrus and gives the drink a surprising amount of body. Which feels slightly ironic given blood limes were developed as a salt-tolerant crop.
DISCLAIMER: sparkler for creative purposes only. Please don’t insert pyrotechnics into your cocktails and then drink them.
bushfire sour
Makes 1
45ml spiced rum (we used Dead Man’s Fingers)
45ml blood lime juice (available in Australia June to August)
10ml simple syrup
1 egg white
The tiniest pinch of sea salt
2 dashes Angostura Bitters
Ice
Combine all ingredients, except the ice, in a cocktail shaker and shake for 30 seconds.
Add ice and shake again for another 20-30 seconds until well chilled then strain into a cocktail glass.