X. Y. Z.
- 1½ fluid ounces of Spanish-style light rum¹
- ¾ fluid ounce of Cointreau
- ¾ fluid ounce of fresh lemon juice
Make sure the lemon juice is well-strained. Shake all of the ingredients with ice and double strain into a frozen cocktail glass.
This is a rum Sidecar as it appears in the Savoy Cocktail Book (1930).
The The Savoy Cocktail Book (1930) calls for Bacardi, presumably a light or white Bacardi, although they don’t further specify.