Acapulco
A rum sour with triple sec and egg white, finished with mint.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| Light rum | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Triple sec | 1½ tsp7.5 ml |
| Lime juice | 1 tbsp15 ml |
| Sugar | 1 tsp5 ml |
| Egg white | 1 |
| Mint | 1 sprig |
Rescaled to your 1 oz30 ml pour. Written around 1½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1½ oz45 ml.
Tools
Contains raw eggRaw egg can carry salmonella. Pasteurised egg — fresh or cartoned white — works the same in a shaker and removes the risk; worth insisting on for anyone elderly or immunocompromised, and keep eggs refrigerated.
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Method
- Shake the rum, triple sec, lime juice, sugar and egg white hard with ice until the white is fully worked in.
- Strain into a chilled cocktail glass.
- Garnish with mint.
Recipe data: TheCocktailDB (opens in a new tab)
Mixology by Whiphttps://mixologybywhip.com/recipes/acapulco
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