Sour
Bacardí Cocktail
3 min.White rum
Ingredients
- 6 cl
- 2.25 cl
- 2 dash
- CocktailGlass type
Step-by-step
- Chill a cocktail glass.1
- Add the white rum, fresh lime juice and grenadine to a shaker.2
- Fill the shaker with ice.3
- Shake vigorously until the outside of the shaker is well chilled.4
- Strain into the chilled cocktail glass.5
- Serve immediately.6
Flavor profile
- fruitysoursweet
Specs
- Origin
- The Bacardí Cocktail emerged in the 1910s as a branded rum sour tied to Bacardi rum and the daiquiri tradition. Tom Bullock’s 1917 book The Ideal Bartender records a “Bacardi Cocktail – Country Club Style” made with Bacardi rum, lime juice and grenadine, one of the earliest clearly documented pink Bacardi Cocktails. This version helped define the drink as a distinct, grenadine‑tinged variation rather than just a daiquiri made with Bacardi rum.History
- Tom Bullock prints two Bacardi Cocktails in The Ideal Bartender: one with only rum and grenadine, and this “Country Club Style” that adds lime juice to form a full sour. Contemporary scholarship identifies Bullock’s Country Club Style as the earliest explicit Bacardi Cocktail combining Bacardi rum, lime and grenadine—the template for the later pink classic. A 1936 New York court case famously ruled that a Bacardi Cocktail ordered by name had to be made with Bacardi rum, legally cementing the association between the drink and the brand. Earlier authors like Hugo Ensslin used the name Bacardi Cocktail for a plain Bacardi Daiquiri with no grenadine, showing how the recipe evolved within a few short years.Trivia
- Light seafood dishes, Ceviche, Shrimp cocktail, Cuban sandwichesPairings
- The Ideal BartenderSource