Light Rum - 1 1/2 oz
Lemon Juice - 3/4 oz
Cointreau - 3/4 oz
Shake everything with ice cubes and strain into a chilled cocktail glass.
New Orleans Sour is a name given by cocktailian Gary Regan to describe any Sour containing orange liqueur; you have your Sidecar (brandy), White Lady (gin), Silent Third (scotch), and Margarita (tequila). However Gary Regan could not find a rum-based New Orleans Sour, so in 2002 he created his own, the Missing Link, with dark rum as the base. Little did he know, there was a light rum based New Orleans Sour all along, it’s called the X.Y.Z.; not the most interesting name I’ll be honest, maybe that’s why it failed to register in people’s mind.
This drink can be found in most cocktail books during the 1930s, including the Savoy Cocktail Book. Bacardi rum was specified in most of them, but the Bacardi we have today are so very different from the original, so whenever you see Bacardi called for in classic cocktail books, (if you can) use Havana Club Añejo Blanco or Añejo 3 Años.
Adjust the recipe to your own taste, increase the amount of Cointreau to 1 oz, or use a teaspoon to 1/4 ounce of simple syrup if you want a sweeter drink.