Acapulco Rum Cocktail

Pro tips

• Dry shake the egg white first without ice for 10-15 seconds to build foam, then add ice and shake again for proper emulsification.
• Use fresh lime juice, not bottled; the acidity is essential for balance and the foam's structural integrity.
• Strain through a fine sieve after shaking to catch any foam debris and deliver a silky, clean drink.
• Chill your glass beforehand; the drink will separate if served too warm.

Substitutions

• Old Mr. Boston Rum → Bacardi or any golden rum (changes profile slightly but maintains structure)
• Egg White → pasteurized egg white powder mixed per package directions (eliminates raw egg concern)
• Triple Sec → Cointreau or Grand Marnier (more premium, slightly more expensive)

Storage & make-ahead

Best served fresh immediately after shaking. Batch prep ingredients separately in advance but shake and serve to order.

Equipment

cocktail shaker · jigger · bar spoon · fine mesh strainer

Can I skip the egg white?

Yes. Omit it for a standard sour, though you'll lose the signature creamy foam layer and silky texture.

Should I use raw egg white?

Yes, use fresh raw egg white from a clean egg, or substitute pasteurized egg white powder mixed with water for food safety.

What type of rum works best?

Golden or aged rum like Old Mr. Boston provides depth; light rum works but tastes less complex.

How do I get a proper foam?

Dry shake (without ice) for 10-15 seconds to emulsify the egg white, then add ice and shake again for 10 seconds before straining.

Can I make this ahead?

Prepare ingredients separately; shake and serve fresh to preserve the foam texture.