St. Croix Fix
Source: Bartender's Manual or How To Mix Drinks of the Present Style page: 70
1/2 table-spoon sugar
Ingredient: sugarWhat it is: Additive
Many 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 lemonjuice
Ingredient: lemonWhat it is: Fruit
Common name for Citrus limon.
1/2 pony glass pineapple syrup
Ingredient: pineapple syrupWhat it is: Syrup
Fruit syrup that can be purchased or made from sweetened, concentrated pineapple juice.
1/2 wine-glass waterdissolve well with a spoon
Ingredient: waterWhat it is: Additive
Ubiquitous 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 icefill up the glass
Ingredient: iceWhat it is: Additive
The 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 rumAlso Known As: Santa Cruz rum, Virgin Island rum What it is: Rum
Rum 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.