Tropical Nicaraguan Sunset Sour

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A smooth and tangy sour cocktail balancing tropical fruit juices with a bright citrus twist and a smooth rum backbone. This recipe, ready in about 8 minutes, brings together aged rum, fresh pineapple juice, fresh lemon juice for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 220 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 8 min Serves 1 Cocktails cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Add 2 oz aged rum, 1.25 oz fresh pineapple juice, 0.75 oz fresh lemon juice, 0.5 oz agave nectar, and 0.5 oz egg white (if using) into a cocktail shaker without ice for a dry shake.
  2. Step 2: Shake vigorously for 15 seconds to emulsify the egg white and create foam.
  3. Step 3: Add ice cubes to the shaker until it is three-quarters full and shake again vigorously for 15 seconds until the shaker is frosty.
  4. Step 4: Double strain the cocktail through a fine mesh strainer into a chilled coupe glass.
  5. Step 5: Garnish by placing a fresh pineapple leaf against the inside edge of the glass and resting a lemon twist on the rim, expressing oils over the surface before placing.

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