Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 1/2 fl oz||Light white rum (charcoal-filtered 1-4 years old)|
|3/4 fl oz||Triple sec liqueur (40% alc./vol.)|
|3/4 fl oz||Lemon juice (freshly squeezed)|
|1/12 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)|
|2 drop||Saline solution 4:1 (20g sea salt to 80g water)|
|1 dash||Orange Bitters by Angostura|
Read about cocktail measures and measuring.
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.
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book. This "rejuvenated classic" was brought to my attention by Jason E. Clapham at the St. Edward's MCR at Oxford whose preferred recipe (echoes The Savoy spec) is 45ml (1½oz) light white rum, 22.5ml (¾oz) triple sec, and 22.5ml (¾oz) lemon juice.
X. Y. Z. COCKTAILHarry Craddock, 1930
¼ Lemon juice.
½ Bacardi Rum.
Shake well and strain into cocktail glass.