🍿 The Popcorn Rum Sour: Your New Favorite Buttery, Tangy Movie-Night Cocktail
(Jason Griffith)
Welcome to my latest obsession. If you, like me, believe that food and drink should be fun, surprising, and just a little bit decadent, then you are going to fall head over heels for the Popcorn Rum Sour.
This isn’t just a cocktail; it’s an experience. It takes the familiar comfort of buttered, salty popcorn and caramel, combines it with the warm, molasses notes of quality rum, and balances it all out with the bright, clean zing of fresh citrus. The result is a drink that is both comforting and sophisticated—perfect for a movie marathon, a lively party, or simply elevating a quiet evening at home.
The secret? A simple, yet game-changing, popcorn-infused rum. Trust me, this small step transforms a standard rum sour into something truly unforgettable.
Why I Love This Recipe
I’ve made countless cocktails, but the Popcorn Rum Sour stands out for its unexpected flavor profile. I adore it because:
- It’s a Conversation Starter: The moment you mention “popcorn-infused rum,” people are hooked. It’s a great way to showcase a little bit of mixology magic without needing a degree in bartending.
- The Depth of Flavor: The butter from the popcorn adds a richness and a slight savoriness that cuts through the sweetness of the syrup and the tartness of the lemon. It hits all the right notes: sweet, sour, buttery, and boozy.
- It’s Highly Customizable: While the recipe below is perfect, you can tweak the type of rum (darker rums work beautifully) or the syrup (caramel syrup instead of simple syrup is next level) to make it your own.
📝 Popcorn Rum Sour Ingredients
Making this cocktail requires two main parts: the infusion and the shake.
For the Popcorn-Infused Rum (Makes about 1 cup)
- 1 cup (about 20g) Buttered Popcorn, popped (use real butter, not butter-flavored oil)
- 1 cup (8 oz) Aged or Gold Rum (I prefer a quality Bajan or Jamaican rum)
For the Cocktail (1 Serving)
- 2 oz Popcorn-Infused Rum
- ¾ oz Fresh Lemon Juice (must be fresh—bottled won’t work!)
- ½ oz Simple Syrup (or try caramel syrup for an extra decadent twist)
- ½ oz Egg White (or aquafaba, optional, for a classic, velvety froth)
- Ice cubes
- Garnish: Caramel popcorn, a lemon twist, and a tiny pinch of sea salt
🔄 Swaps and Notes
- Rum Alternatives: While rum is traditional, this infusion also works incredibly well with bourbon or Irish whiskey for a Popcorn Whiskey Sour.
- Simple Syrup: If you don’t have any, heat equal parts water and sugar until the sugar dissolves. Let it cool completely.
- Egg White (For Vegans): If you want the beautiful froth without the egg, use aquafaba (the liquid from a can of chickpeas). Use about the same amount (½ oz).
- Popcorn: Use plain, buttered popcorn. Avoid intensely flavored or neon-colored kernels; you want the authentic butter flavor to shine.
🔪 Step-by-Step Instructions
Step 1: Infuse the Rum (Plan Ahead)
- In a clean glass jar with a tight-fitting lid, combine the 1 cup of buttered popcorn and 1 cup of rum.
- Seal the jar and let it sit at room temperature for 1 to 2 hours. Taste after 1 hour—you don’t want to over-infuse and get any stale flavors.
- Once the flavor is perfect, strain the rum through a fine-mesh sieve lined with cheesecloth (or a coffee filter) into a clean bottle. Discard the popcorn. Your infused rum is now ready!
Step 2: Dry Shake (The Froth Secret)
- Combine the popcorn-infused rum, fresh lemon juice, simple syrup, and the egg white (if using) into a cocktail shaker.
- Seal the shaker and shake vigorously for about 30 seconds WITHOUT ICE (this is the “dry shake”). This emulsifies the egg white and creates a stable, rich froth.
Step 3: Wet Shake and Serve
- Open the shaker, add a generous amount of ice, and seal it again.
- Shake vigorously for another 15-20 seconds until the shaker is well-chilled on the outside.
- Double strain the mixture into a coupe or rocks glass.
- Garnish with a small stack of caramel popcorn, a lemon twist, and a tiny, delicate sprinkle of sea salt over the foam to enhance the savory notes. Sip immediately!
💡 Tips for Success
- Always Double Strain: After the second (wet) shake, always double strain the cocktail (through the shaker’s strainer and a fine-mesh sieve) to remove any small ice shards or bits of egg white, ensuring a silky-smooth texture.
- Use Fresh Lemon Juice: Seriously, this is non-negotiable for any great sour. Bottled juice will make the drink taste flat and artificial.
- The Power of Salt: That tiny pinch of sea salt on the garnish isn’t just for looks—it amplifies the caramel and butter flavors, making the entire drink pop.
🍽️ Serving Suggestions and Pairings
The Popcorn Rum Sour is robust enough to pair with rich, savory snacks or a light dessert.
- Savory Pairings: Try it alongside a cheeseboard featuring salty cheddar, candied pecans, and prosciutto. Or, embrace the savory comfort with this easy, cheesy, warm Baked Brie Appetizer—the creamy cheese is a fantastic foil for the tangy cocktail.
- Sweet Pairings: The buttery notes in the drink are a dream with chocolate. I highly recommend pairing it with these decadent Chocolate Chip Cookie Dough Brownie Bombs or a small slice of sea salt caramel cheesecake.
📊 Nutritional Information Per Serving
(Disclaimer: This is an estimation and can vary based on the exact ingredients and brand of rum used.)
| Component | Estimate (Per Serving) |
| Calories | 180 – 220 kcal |
| Carbs | 12 – 18g |
| Sugar | 10 – 15g |
| Alcohol (Approx.) | 2 oz |
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🧊 Storage and Leftover Tips
- The Infused Rum: The strained popcorn-infused rum can be stored just like any other spirit—in a sealed bottle at room temperature, away from direct sunlight. It will last for several months, though I doubt it will last that long!
- The Cocktail: This cocktail must be served immediately after shaking. You cannot pre-batch the full cocktail as the citrus and egg white need to be mixed and chilled right before serving for the best texture and flavor.
🍹 More Recipes You Will Love
If you enjoyed the unique, refreshing flavors of this Popcorn Rum Sour, you might also enjoy these other drink and dessert recipes:
- For a classic with a twist: My Refreshing Strawberry Mojito Recipe
- If you love a vibrant, tangy sip: This Blueberry Lemonade is always a hit.
- For the purists: The Classic Margarita Recipe you need in your repertoire.
- For a no-bake minty dessert: Try my favorite Grasshopper Pie!
Final Thoughts
The Popcorn Rum Sour is proof that the best drinks often come from unexpected places. It’s comforting, complex, and guaranteed to impress anyone you serve it to. Don’t be intimidated by the infusion—it’s incredibly simple, and the reward is a truly unique, memorable cocktail.
Give it a shake! I’d love to hear how you customized yours.
What kind of popcorn (caramel, sweet, or salty) did you use for your garnish? Let me know in the comments below, and follow me on social media for more cocktail adventures!
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