Ann Sheridan
Ingredients
- 1 1⁄2 oz Light gold rum
- 1⁄2 oz Orange Curaçao liqueur
- 1⁄2 oz Lime juice
- 1 swath Lime zest
- 3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glass:
Photographed in an Urban Bar Plain Retro Coupette 15cl
Prepare:
- Select a COUPE GLASS.
- Prepare garnish of orange zest twist.
Method:
- REGAL SHAKE all ingredients (including lime zest).
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS orange zest twist over the cocktail and use as garnish.
History:
Adapted from a recipe first published in Lucius Beebe's 1946 The Stork Club Bar Book, which credits the creation of this cocktail to Harry Kaye, "the urbane waiter captain of the Cub Room."
Review:
A light 'gold' rum (circa three years old) that shows its age works better in this orange liqueur-influenced Daiquiri than a charcoal-filtered light rum. However, your choice of orange curacao liqueur will be more decisive in the success of the finished cocktail.
