X.Y.Z.
Ingredients
- 1 1⁄2 oz Bacardi Carta Blanca Superior White Rum
- 3⁄4 oz Cointreau triple sec liqueur
- 3⁄4 oz Lemon juice
- 1⁄12 oz Sugar syrup 'rich'
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
- 1 dash Orange Bitters by Angostura
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS orange zest twist over the cocktail and use as garnish.
Nutrition:
One serving of X.Y.Z. contains 156 calories
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book. This "rejuvenated classic" was brought to my attention by by J. E. Clapham of Clapham Cocktails, whose preferred recipe (echoes The Savoy spec) is 45ml (1½oz) light white rum, 22.5ml (¾oz) triple sec, and 22.5ml (¾oz) lemon juice.
Review:
The original Savoy recipe follows classic Margarita proportions and like the 2:1:1 Margarita is a tad on the sour side. Hence, as with my Margaritas, I like to add a touch of extra sweetness, drops of saline and a dash of bitters. The result is still on the tart side but after a few sips your palate readjusts and tart becomes cleansing.
