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.
2 part BACARDÍ SUPERIOR Rum
1/2 part freshly squeezed lime juice
1/2 part freshly squeezed pineapple juice
2/5 part 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 SUPERIOR rum. Shake vigorously until the shaker is well frosted. Fine strain the mixture into a chilled glass.