Serve in a Coupe glass
1 oz | Light gold rum (1-3 year old molasses column) |
1 oz | Light white rum (charcoal-filtered 1-4 years old) |
1⁄2 oz | Pineapple juice |
1⁄2 oz | Lime juice (freshly squeezed) |
1⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
1⁄3 oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
6 drop | Difford's Daiquiri Bitters |
3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Recipe contains the following allergens:
Sip through a thick white foamy head to enjoy the layers of rum-laced, innocently fruity delights below.
Adapted from a recipe in David A. Embury's 1948 book The Fine Art of Mixing Drinks.
SNOW WHITE
David A. Embury, The Fine Art of Mixing Drinks, 1948
1 part Sugar Syrup
2 parts Lime Juice
2 parts Pineapple Juice
8 parts White Cuban Rum
1 Egg White to each 2 drinks
Follow directions for mixing the September Morn. If fresh pineapple juice is not available, a somewhat similar cocktail (but not as good) can be made by substituting pineapple syrup for sugar syrup.
One serving of Snow White Daiquiri contains 175 calories
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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