Serve in a Coupe glass
1 1⁄2 oz | Light white rum (charcoal-filtered 1-4 years old) |
3⁄4 oz | Cointreau triple sec liqueur |
3⁄4 oz | Lemon juice (freshly squeezed) |
0.08 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
1 dash | Orange Bitters by Angostura |
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.
Outrigger
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. COCKTAIL
Harry Craddock, 1930
¼ Lemon juice.
¼ Cointreau.
½ Bacardi Rum.
Shake well and strain into cocktail glass.
One serving of X.Y.Z. contains 156 calories
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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