Santa Cruz Rum Fix

Santa Cruz Fix
The Santa Cruz fix is made by substituting Santa Cruz Rum for Brandy in the Brandy Fix.

As I still have no real idea what is meant by “Santa Cruz Rum”, I’m going to use a strong, full flavored rum in this cocktail. I’m also going to add a little bit of Allspice Dram, just for variety.

Scarlet Ibis Fix

Peel of 1 Lemon
Generous Teaspoon Sugar
Splash of Water
Juice 1/2 Lemon

1 1/2 oz Scarlet Ibis Rum
1/4 oz St Elizabeth’s Allspice Dram
Fine Crushed Ice

Place the lemon peel in the bottom of a heavy glass. Add a generous teaspoon of sugar. Muddle peel in sugar until it is fragrant. Add a splash of water and continue muddling until sugar is dissolved. Add the juice of 1/2 Lemon (about 3/4 oz), the Rum, and the Allspice dram. Add fine ice and swizzle until the glass is frosted. Garnish with a lemon slice.

My, that is quite a tasty mini-punch. A little bit of elbow grease is required, but definitely worth it!

Interestingly, I ran across a story called “The Scarlet Ibis” when I was looking for the rum one day. It is by James Hurst and was originally published in The Atlantic Monthly in 1960.

From the wikpedia article about the Scarlet Ibis:

James Hurst was born January 1, 1922, near Jacksonville, North Carolina. He attended Booker T. Washington High School in Atlanta, Georgia and studied chemical engineering at North Carolina State College. However, following military service in World War II, he decided to be an opera singer and studied at the Juilliard School of Music in New York and in Italy. In 1951, Hurst abandoned his musical career and became a banker in New York for the next thirty-four years. He wrote plays and short stories in his spare time. “The Scarlet Ibis” was his only piece that gained widespread recognition.

Now that is interesting, as a certain Mr. Eric Seed abandoned his banking career for a career in the spirits industry.

This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.

3 thoughts on “Santa Cruz Rum Fix

  1. Yeah—what were they thinking there, exactly, with Santa Cruz rum? Personally, I go with whatever Cruzan I happen to have at the moment except Black Strap and hope for the best. (I figure since St Croix means the same thing, I can’t go too wrong.)

    • Well, this recipe is verbatim from early editions of Jerry Thomas’ Bartender’s Guide. Whatever Jerry Thomas was calling for in the mid-1800s as “Santa Cruz Rum” probably wasn’t anything very close to the more or less dry Cuban style rums the Cruzan company currently flogs.

      My guess would be an aged, cask strength, navy style rum. Thus, my use of Scarlet Ibis.

      Whatever Rum you use, it needs to have some character, or it will be lost, being served on fine ice with lemon peel, juice, and sugar.

  2. Pingback: Santa Cruz Rum « Savoy Stomp

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