Dixie Whisky Cocktail
To 2 lumps of sugar (Dash Depaz Cane Syrup) add a small teaspoon of Angostura Bitters (Nice Dash of Angostura), another of Lemon Juice (Dash Lemon Juice), 4 glasses of Whisky (2 1/4 oz Weller 12 Year old Bourbon), a small teaspoonful of Curacao (barely a dash of Dash Brizard Orange Curacao) and 2 teaspoonsful of Crème de Menthe (Dash Brizard Crème de Menthe). Add plenty of ice and shake carefully. Serve.
First interesting point of this cocktail is that the portions of the Dixie Whisky are a bit on the larger size. Usually, these 6 person cocktails are a little more than 12 oz of spirits and mixers. This one is over 16 oz.
Ultimately, it is a sort of Whisky Crusta without the sugar rims. Or a “Dinah Cocktail” for those without fresh mint.
Unfortunately, it’s not really very good. To me, the main problem with the Dixie Whisky is a clash between the Angostura and the Crème de Menthe. It would be a much tastier cocktail if you left either one of those out.
I also wonder about the Curacao. In such a small amount, it really doesn’t add much here, especially up against the intense flavors of the Whisky, Crème de Menthe, lemon, and bitters. Was the pre-prohibition Curacao much more intensely flavored?
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.