The fix is in. Well, the Saint Croix Rum Fix:
- 2.0 ounce Virgin Islands Rum (Cruzan Estate Dark Rum recommended)
- 0.5 ounce pineapple syrup
- Juice of 1/2 lemon
- 2 teaspoons sugar or simple syrup
In a tumbler or large wineglass, combine the ingredients. Stir until dissolved. Pack crushed ice into the glass and garnish with seasonal fruit. Serve with a straw.
I am still searching for someone to definitively help me with some classic cocktail terms. For example, I have no idea about what really defines a Fizz, or a Sling, nor a Rickey or a Collins, or a Julep or a Swizzle.
The same is true of a Fix. Apparently it is a drink with shaved ice, lemon juice, water and sugar in addition to the spirit, but apparently these things have a habit of changing with time and the initial definition gets lost.
This recipe is from The Complete Bartender circa 1884, and after tasting it, I’m glad it has been found again.
Oooh, and thanks to the magic that is archive.org, you can see it for yourself:
(It’s interactive – try it)
I’m going to have to look up a few more books now that I’ve discovered that little trick.
It’s a very nice cocktail. With rum and fruit juice, specifically pineapple, I was thinking this would be something very sweet like a Tiki drink, but it wasn’t. Sure, it was on the sweet side, but by including so much of a assertive rum it balances out. I liked it.
Notes: I didn’t have any Cruzan Estate Dark Rum but I did have some nice Cruzan Single Barrel that worked really well.