Acapulco Rum Cocktail With Lime

Pro tips

• Perform a dry shake (egg white alone, no ice) for 10–15 seconds before adding ice and other ingredients to maximize foam.
• Use fresh lime juice squeezed just before mixing—bottled juice dulls the citrus punch this drink depends on.
• Chill your glass beforehand and serve immediately after shaking to preserve the silky foam top.
• Balance is critical: too much sugar masks the rum; too little lime feels thin. Taste as you go if adjusting.

Substitutions

• Light rum → white or silver rum (virtually identical; use any unaged variety)
• Triple sec → Cointreau or orange curaçao (stronger orange flavor, adjust to taste)
• Egg white → aquafaba or 1 tsp of bartender's foam syrup (vegan alternatives; skip if avoiding raw eggs)

Equipment

cocktail shaker · jigger or measuring spoon · strainer · coupe or cocktail glass

Can I make this cocktail without egg white?

Yes, but you'll lose the signature silky texture and foam. The drink will still taste good—just shake without egg white and serve straight up or over ice.

Is it safe to use raw egg white in cocktails?

Use pasteurized eggs to reduce food safety risk. Vigorous shaking also denatures some pathogens. If pregnant, immunocompromised, or uncomfortable with raw eggs, skip this recipe.

Should I do a dry shake before adding ice?

Yes—shake egg white alone for 10–15 seconds first to build foam, then add ice and remaining ingredients for a second shake. This creates a better foam layer.

What type of lime juice should I use?

Fresh-squeezed lime juice is essential for bright flavor. Avoid bottled or cordial; they'll make the drink taste flat and overly sweet.