3/4 oz White Label Rum (Smith & Cross)
Juice 1/2 Lime (1/2 oz)
2 dash Angostura Bitters
(1 dash Simple Syrup)
Stir with ice and strain into a cocktail glass.
One of the drinks on the Anvil's 100 Drink List version 2.0 that had befuddled me was the Crescent City Cocktail. I search high and low in my cocktail book library and on the web, but I could not find the recipe. However, in a package of vintage cocktail books that I recently bought on eBay was the 2nd edition of Angostura's Professional Mixing Guide from 1950, and there I finally spotted the recipe. Overall, the Crescent City Cocktail was much like a Fig Leaf (*). For a rum, I looked on the Anvil's list and it calls for a Jamaican rum; therefore, I used Smith & Cross and needed to add some simple syrup to balance its heat. Perhaps Andrea's suggestion of Coruba would have been better suited here as the rum.
(*) After this post got some activity on eGullet, I learned that the recipe also appears in Embury. From the 1958 edition that sits by my computer:
Crescent City• 4 parts Gold Label RumEmbury went on to say, "This cocktail, while not particularly good, is interesting in that it is a compromise between the aromatic type and the Sour type."Similar to Embury's style, it is more spirit forward and more tart than the one that I posted. With the one I made, I had to add extra simple syrup -- perhaps more due to the rum, but the lime juice quotient did not help, and Embury's has close to half the sweet vermouth amount.
• 2 parts Sweet Vermouth
• 1 part Lime Juice
• 1-2 dash Angostura
Shake or stir with ice.