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.