XYZ Cocktail

X.Y.Z. Cocktail
1/4 Lemon Juice. (3/4 oz Lemon Juice)
1/4 Cointreau. (3/4 oz Clement Creole Shrubb)
1/2 Bacardi Rum. (1 1/2 oz Solomon Tournour Rene Alambic Rum)
Shake well and strain into cocktail glass.

A daisy? A daiquiri with Orange Liqueur?

In any case, I am happy to report this combination, is pleasantly dry, even with the Creole Shrubb standing in for Cointreau (no open bottles convenient).

The Rum, I suppose, is a bit of a stretch from Bacardi, of any decade, or century. Well, what are you going to do? Until I find a Dry Cuban Style Rum I actually like, rather than just tolerate, I shall feel free to improvise.

Banks 5 Island? Why not? Smoke ’em if you got ’em!

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

8 thoughts on “XYZ Cocktail

  1. Until I find a Dry Cuban Style Rum I actually like, rather than just tolerate, I shall feel free to improvise.

    Yeah, I doubt I’d ever make this drink with any white rum. I’ve always thought of it as a rum sidecar, so I use some sort of brandy-like rum. If you wanted to go Cuban, the Havana Club Siete Anos or Barrel Proof would be great in this drink. That’s probably not historically accurate, though. I’ve always assumed that “Bacardi Rum” in the context of cocktail recipes from the Savoy’s time would definitely mean white rum as opposed to something like the Carta de Oro. Is this impression correct?

    • I wish I could say, Doug. Since the editors refuse to discriminate beyond calling for “Bacardi Rum”, I guess they could possibly have meant any of Bacardi’s products of that era.

      Unfortunately, none of their contemporaries are much more specific about the appropriate type of Cuban Rum for the different drinks.

      Not to mention, many people who have tried vintage Cuban Rums say they are vastly different from anything made by the Bacardi conglomerate these days, (or in Cuba generally).

      About all I’d say, is if something calls for Bacardi, for historical authenticity, you should probably be using a Molasses based rum, not an Agricole-style rum. Beyond that, sky’s the limit.

      • Correct – I’ve had several vintage rums (both Cuban & Non-cuban) and they are a world apart from their modern equivalents… Even a modern Zacapa 23yr is not quite what a 1940’s Barbancourt 5-star or 1950’s Trocadero taste’s like: The older Rums are not supposed to change after bottling, but there is a certain well-rounded smoothness that only seems to be around in very old bottles… I recently compared 3 Rhum Barbancourt 5-star vintages(1941-1970s-1990s) to each other, and the roundedness is very appearant in the ’41, and a bit in the 70’s bottles – but missing completely in the 90’s bottle.

        Does this indicate a change after bottling? Can’t be 100% sure on that, as the processing & equipment used to make rum have also changed over the decades…but for those who find a bottle of the pre-60’s stuff from any country, I say they’re defiantely worth experiancing, even just as a sampling !

  2. By the way, Erik, where’d you get that bottle of Creole Shrub? That’s not what mine looks like. Perhaps they changed the design?

  3. Just did this with a newly acquired bottle of Banks 5 Island (so delicious!). Tart, bright, with some nice funk from the rum and Creole Shrub, respectively. Though, I’m wondering now if Cointreau or Combier might not be more than adequate subs in this iteration, given the pungency of Banks. Also, this was a little dry for me, so those sweeter liqueurs could be just the right thing. What have you been up to with your new bottle of Banks?

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