Classic Mixology: Cocktail & Mixed Drink Recipes

St. Croix Sour

1/2 table-spoon sugar

Ingredient: sugar

What 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.

(More about sugar)

3 to 4 dash lemon

Ingredient: lemon

What it is:  Fruit
Common name for Citrus limon.

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juice
1 squirt syphon seltzer

Ingredient: syphon seltzer

Also Known As:  Seltzer bottle, soda syphon What it is:  Additive

A device for dispensing soda water.

As early as 1790, the concept of an "aerosol" was introduced in France with self-pressurized carbonated beverages, but the modern syphon was created in 1829, when two Frenchmen patented a hollow corkscrew which could be inserted into a soda bottle and by use of a valve allowed a portion of the contents to be dispensed while maintaining the pressure on the inside of the bottle and hence preventing the remaining soda going flat.

(More about syphon seltzer)

dissolve well with a spoon
3/4 large bar glass ice

Ingredient: ice

What 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).

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fine shaved
1 wine-glass St. Croix rum

Ingredient: St. Croix rum

Also 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.

(More about St. Croix rum)

(Use a large bar glass.)

Mix well, place your seasonable fruit in a sour glass and strain the above ingredients into the fruit, and serve.