Snow White – Recipe from David Embury’s ‘The Fine Art of Mixing Drinks’

If we add pineapple juice and egg white to our Rum Sour we have the 


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 so good) can be made by substituting pineapple syrup for sugar syrup.

So, as you can see we used a packaged pineapple juice, the only way I could think to use fresh is with a giant press? Or blend then strain. The first option I don’t possess, and a lack of patience hinders the second option. The giveaway on type of pineapple juice is the froth on top of the drink, something I love on a cocktail. Normally in pineapple juice there is an enzyme that stops air bubbles binding to the juice, during the processing the juice is heated, and this destroys this enzyme, which allows it to froth up like this. I suspect when Mr Embury made this drink he was using fresh juice and needed the egg white to froth it up, with packaged the egg white is a little redundant, so I’d leave it out in future.

The drink is OK, it’s a little watery, in part due to the egg white (or in this case aquafaba), but is light and fresh, and has a lovely mouthfeel from the froth, giving the whole drink an aerated grace. It’s worth trying and would be a great option for a rum sour on a hot day, or in an unfamiliar bar….