St. Croix Rum Fix Recipe
The St. Croix Rum Fix is a vintage fix recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
Original Recipe
Use large bar glass, 1 tablespoonful of sugar, the juice of half of a small lemon, 1 tablespoonful of Pineapple Syrup, 1 wine glass of St. Croix Rum. Fill the glass with cracked ice, stir with spoon, ornament the top with fruit and berries in season. Serve with straws.
Modern Recipe
Ingredients
- 1 tablespoon (15 ml) sugar
- Juice of ½ small lemon
- 1 tablespoon (15 ml) pineapple syrup
- 2 oz (60 ml) St. Croix rum
- Cracked ice
Instructions
Fill a glass with sugar, lemon juice, pineapple syrup, rum, and cracked ice. Stir well, garnish with seasonal fruits and berries, and serve with straws.
