A sour and fruity cocktail ∙ Dry shake ∙ 5 min ∙ 16% ABV ∙
The Snow White Daiquiri is a foamy rum sour of light gold and white rum, pineapple juice, lime, sugar syrup and egg white, served up in a coupe.
The Snow White Daiquiri is adapted from a recipe in David A. Embury's 1948 book The Fine Art of Mixing Drinks. Embury's original "Snow White" called for sugar syrup, lime juice, pineapple juice, and white Cuban rum, with one egg white shared between every two drinks.
He noted that if fresh pineapple juice was unavailable, a lesser version could be made by substituting pineapple syrup for the sugar syrup. Modern versions split the base between white and light gold rum and add a few dashes of aromatic bitters, but the egg-white foam that gives the drink its name comes straight from Embury.
The drink builds on the Daiquiri, the rum, lime, and sugar sour widely credited to American mining engineer Jennings Cox, who is said to have first mixed it in eastern Cuba around 1898.
Light gold rum and white rum, 30 ml each, plus 15 ml pineapple juice, 15 ml fresh lime juice, 10 ml sugar syrup, and 10 ml egg white. Dashes of Angostura aromatic bitters are optional. The egg white gives it its snow-white foam.
Shake all the ingredients with ice, strain the liquid back into the shaker, and dry shake to whip up the egg-white foam. Fine-strain into a chilled coupe, express a lime twist over the top and discard it, then garnish with a pineapple wedge.
A chilled coupe, which shows off the thick white foam. A pineapple wedge sits on the rim.