Classic cocktail · Guided recipe

Acapulco

Take a Daiquiri, hand most of the sweetening job to orange liqueur, and finish with mint: that's the shape of this one. White rum and lime over cubes, bright and quick, with the triple sec rounding off what would otherwise be a very sharp drink.

Preparation~3 minEasyStrengthStrongabout 29% ABVMethodShaken9 guided stepsIngredients4Short (rocks) glass

Sour

In the glassWhite rum · Triple sec / Cointreau · Fresh lime juice · Simple syrup

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Make it with guidanceOne clear action at a time, with timers built in.

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What goes in

Ingredients

An empty clear rocks glass with low straight sides and a heavy base. — Serving glassRocks glass

Set up before you pour

Use a rocks glass.

The low, sturdy bowl suits concentrated drinks and gives one large cube enough width.

Standard size: 300 ml10¼ oz
Ice & serve: Fill it with fresh ice cubes.
If you don’t own one: Use a small water tumbler with a heavy base.

Tools to set out

cocktail shaker
strainer (or a small sieve)
jigger or measuring spoon

Compare all glass types

Scale to your short (rocks) glassWe’ll remember this glass size.

White rum45 ml
Triple sec / Cointreau15 ml
Fresh lime juice15 ml
Simple syrup8 ml

Start making

From bottle to glass

Method

01
Measure into the shaker
Pour 45 ml white rum into your shaker
- White rum
02
Measure into the shaker
Add 15 ml triple sec / cointreau
- Triple sec / Cointreau
03
Measure into the shaker
Add 15 ml fresh lime juice
- Fresh lime juice
04
Measure into the shaker
Add 8 ml simple syrup
- Simple syrup
05
Ice the shaker
Fill the shaker with ice
Why it mattersFill it right up — more ice chills faster with less watering down.
06
Seal and shake
Seal and shake hard
Why it mattersCold hands mean it’s working. Shake until the tin frosts over.
07
Ice the glass
Fill your glass with fresh ice
08
Strain cleanly
Strain into your glass
Why it mattersPour through the strainer so the spent shaker ice stays behind.
09
Finish the drink
Finish it — add a sprig of mint
Why it mattersSlap the mint between your palms before planting it — that little hit releases the oils, and the smell is half the drink.

Know your drink

About the Acapulco

A Daiquiri, minty rum highball and dark rum rocks drink at a sunset terrace bar.

Sour, not tiki

Named for the Mexican resort town, though nobody serious claims to know who poured the first one. What survives in print is a rum sour dressed with orange liqueur and mint, and it works because the three parts pull against each other: liqueur sweet, lime sharp, mint cold and green. Serve it over cubes rather than crushed so it doesn't water out inside five minutes.

Common questions

Acapulco FAQ

Do I need the syrup at all when the triple sec is already sweet?

Not always. A decent triple sec carries plenty of sugar, so the 8 ml of syrup is there to take the edge off sharp limes rather than to sweeten the drink. Cut it to 5 ml as a default, or leave it out when the fruit is mild. Taste before you strain.

Does the mint do anything, or is it just decoration?

It's aroma, not flavor. Clap the sprig between your palms and wedge it against the ice so your nose gets it before the citrus lands. Muddling mint into the shaker takes you somewhere closer to a Mojito, which is a different drink entirely.

Which white rum suits it best?

A light Cuban-style rum keeps the citrus out front. Grassy rhum agricole fights the orange liqueur instead of joining it. Anything you'd happily pour into a Daiquiri works here, but avoid the sweetened white rums, or that 8 ml of syrup becomes redundant.

What ingredients are in an Acapulco?

A classic Acapulco calls for 45 ml (1.5 oz) White rum, 15 ml (0.5 oz) Triple sec / Cointreau, 15 ml (0.5 oz) Fresh lime juice, 8 ml (0.25 oz) Simple syrup. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

How strong is an Acapulco?

A standard Acapulco is roughly 29% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

Is an Acapulco shaken or stirred?

An Acapulco is shaken — the rule of thumb is to shake anything with citrus juice. About 13 seconds with plenty of ice chills and dilutes it correctly.

What glass do you serve an Acapulco in?

Serve an Acapulco in a rocks glass (old fashioned glass), over fresh ice cubes.

Sharpen the technique