The Acapulco Cocktail: Pouring

Acapulco

ACAPULCO
1 ¾ oz rum (Appleton Estate Jamaica Rum)
¼ oz triple sec (Pierre Ferrand Curaçao)
1 egg white
½ oz lime juice
Sugar to taste
Mint leaves

Combine with ice; shake into pre-chilled glass. Strain. Add ice and top with one or two mint leaves, partially torn.

This looks like a boozy rum sidecar with egg whites in it and some (torn?) mint leaves on top. What could go wrong, right? Everything, it seems. I don’t know why, but this is disgusting. There is something really vile about it. Perhaps it’s the soapy egg white that doesn’t belong here. Maybe the recipe really wants Cointreau and not the Pierre Ferrand curaçao we used. It’s actually kind of a wonderful mystery, how and why the ACAPULCO is so awful, clearly less than the sum of its parts. It is so vile I might actually lobby to go against tradition and make it again to be sure of its vileness.

SCORES: Brian gives it a 2. Eric, a 1.



Eric D. Anderson

About

Eric D. Anderson came to appreciate cocktails late in life and is trying to make up for lost time. He finds that crafting drinks involves the same precision, creativity, sociability, and ritual as baking—another passion—and believes that it brings people together in the same way. Eric is the director of Way of the Puck, a feature-length documentary about professional air hockey, and the editor of Stories of Quitting (storiesofquitting.com), an online collection of true stories that celebrate giving up. His writing has appeared in AGNI, Painted Bride Quarterly, Perigee, Giant Robot, and Wild Quarterly, among other publications. In his free time he works as a camera operator on commercials and motion pictures.


Always drink responsibly!