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Saint Croix Rum Fix


2 oz
A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
0.5 oz
A simple syrup made with pineapple juice. To make yourself combine and dissolve equal parts by mass pineapple juice and syrup. Some sources simply buy pineapples that have been canned in syrup and use the residual syrup.
1 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
2 tsp
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.

Combine ingredients in a large wineglass with crushed ice. Swizzle to mix. Garnish with seasonal fruit and a straw. #ontherocks #build #swizzle


From Albert Barnes 1884 book The Complete Bartender.


Sweet
Fresh
Vintage Spirits and Forgotten Cocktails
avg. 3.2 (11)
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