The Bacardi Cocktail is a classic pre-dinner cocktail that’s essentially a pink, grenadine-sweetened variation of the Daiquiri. It features Bacardi white rum (typically Bacardi Superior or similar light rum), fresh lime juice, and grenadine.
History
The drink dates back to at least the early 1910s in the United States. Recipes appear in bartender guides like Jacques Straub’s 1914 Drinks, and it gained huge popularity in the 1930s after Prohibition.
Originally, Bacardi recipes were sometimes just a standard Daiquiri (rum, lime, sugar), but the grenadine version became the signature “Bacardi Cocktail.” In 1936, the New York Supreme Court ruled that a drink could only be called a “Bacardi Cocktail” if it specifically used Bacardi rum — a landmark trademark protection case.
It’s closely tied to the brand’s Cuban roots and the broader history of rum cocktails in the Caribbean and American bar scene.
Ingredients (standard recipe)
- 2 oz (about 60 ml) Bacardi white rum (Superior or light rum; some recipes specify Bacardi Ocho)
- Âľ oz (22 ml) fresh lime juice
- ¾ oz (22 ml) grenadine (or sometimes less, around ½ oz / 15 ml for balance)
Some variations add a touch of simple sugar syrup for extra sweetness.
Instructions
- Add all ingredients to a cocktail shaker with ice.
- Shake vigorously until well-chilled.
- Strain into a chilled coupe or cocktail glass (straight up, no ice).
- Optional garnish: lime wheel or maraschino cherry.
It’s sweet-tart, refreshing, and has a pretty pink hue from the grenadine. Well-made grenadine (pomegranate-based, not artificial) makes a big difference.
Notes
- It’s drier and less fruity than many modern tropical drinks but still approachable.
- Today it’s less common on menus than the Mojito or classic Daiquiri, but it remains a beloved classic for rum enthusiasts.
- There’s also a “Bacardi Special” that adds gin to the mix.
