The Snow White is pure and delicious, as the name implies. This recipe is from the 1953 edition of 'The Fine Art of Mixing Drinks' by David Embury. It’s essentially a Daiquirí with a dash of pineapple and egg white.
50 ml BACARDÍ CARTA BLANCA Rum
12.5 ml Freshly Squeezed Lime Juice
12.5 ml freshly squeezed pineapple juice
15 ml Sugar Syrup
1 fresh egg white
Pour the juice, syrup and egg white into a cocktail shaker and dry shake (without ice) to emulsify the egg white. Now fill the shaker with ice cubes and crushed ice and add the BACARDÍ Carta Blanca rum. Shake vigorously until the shaker is well frosted. Fine strain the mixture into a chilled glass.