The Ideal Bartender by Tom Bullock (1917, p.43) — Bullock 1917
| 0.5 lime | Lime juice (fresh) — Lime Juice | acid |
| 1 jigger | Bacardi rum — Bacardi Rum | base |
| 1 white | egg white — White of Egg | base |
| 2 dashes | Grenadine syrup — Imported Grenadine | sweetener |
- Use a large mixing glass with lump ice.
- Shake and strain into a cocktail glass.
Ice: Lump ice
This matters because Bullock preserves another compact Bacardi-lime-egg-white branch alongside the stripped standard Bacardi formula.
The egg-white lift is the main distinction and should not be flattened into a generic pink rum sour.