Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.31) — Ensslin 1917
| 0.5 juice | Lime juice (fresh) — Juice of 1/2 Lime | acid |
| 1 jigger | Bacardi rum — Bacardi Rum | base |
| 1 white | egg white — White of 1 Egg | other |
| 3 dashes | Grenadine syrup — Grenadine | sweetener |
- Shake well in a mixing glass with cracked ice.
- Strain and serve.
Ice: Cracked ice
This matters because it preserves the Bacardi-lime line crossing into egg-white pink-drink territory before later categories settle around it.
The egg white materially changes the branch; this is not just another Bacardi-and-grenadine sour.