XYZ

[ThinkingBartender]

XYZ.

1/4 fresh lemon juice.

1/4 Cointreau/ triple sec.

1/2 white rum.

Shake with ice, and then strain into a chilled cocktail glass.

Does anyone know when this recipe was first published/ invented?

Cheers!

George

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[Splificator]

XYZ.

1/4 fresh lemon juice.

1/4 Cointreau/ triple sec.

1/2 white rum.

Shake with ice, and then strain into a chilled cocktail glass.

Does anyone know when this recipe was first published/ invented?

The earliest I've found it in a quick whip-round of the archives is in the Savoy book; while there are XYZ Cocktails in both Robert Vermiere (1922) and Jimmy of Ciro's (1930), neither one is this XYZ. Theis version had some currency, at least, as I see from Dan Thomas's "About Hollywood" column from December 5, 1933, where he writes that "Wynne Gibson favors an 'XYZ' cocktail, made with one-half bacardi, one-fourth ciointreau, and one-fourth lemon juice. Stir this well and strain into cocktail glasses."

Wynne Gibson was a starlet in good repute at the time.

[ThinkingBartender]

Thanks David!

Apparently Patrick Gavin Duffy's The Standard Bartender's Guide (1934) also has it too.

Cheers!

George