1 wineglass Whiskey (2 oz Sazerac 6 Year Rye)
1/2 pony Pineapple Syrup (1/2 oz)
2-3 dash Lime or Lemon Juice (1/4 oz Lemon)
1/2 Tbsp Sugar (omitted)
Stir to mix. Fill with shaved ice and ornament tastefully with fruits of the season. Serve with a straw.
Two Saturdays ago, I was in the mood for a Fix so I opened up Harry Johnson's New & Improved Illustrated Bartender's Manual. I reached for this book for it contains the recipe for the Brandy Fix that bartender Ted Kilpatrick made me at No. 9 Park. The Whiskey Fix began with the whiskey's malt notes. The malt continued on into the sip where it complemented the lemon and pineapple elements. Finally, the rest of the rye's flavors came through on the swallow. Overall, the Whiskey Fix was refreshing like a Julep or a Smash without relying on mint flavors in the least.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.