St. Croix Fix
Source:
Bartender's Manual or How To Mix Drinks of the Present Style
page:
70
1/2
table-spoon
sugar
Ingredient: sugar
What it is: AdditiveMany 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
2
to 3
dash
lemon
juice
1/2
pony glass
pineapple syrup
Ingredient: pineapple syrup
What it is: SyrupFruit syrup that can be purchased or made from sweetened, concentrated pineapple juice.
1/2
wine-glass
water
dissolve well with a spoon
Ingredient: water
What it is: AdditiveUbiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.
1
large bar glass
ice
fill up the glass
Ingredient: ice
What it is: AdditiveThe new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
1
wine-glass
St. Croix rum
(Use a large bar glass.)
Ingredient: St. Croix rum
Also Known As: Santa Cruz rum, Virgin Island rum What it is: RumRum produced in Saint Croix in the U.S. Virgin Islands. Typically light rums with a sharp flavor.
Stir up well, ornament the top with fruit in season, and serve with a straw.
