Monday, March 12, 2018


2/3 Gin (1 1/2 oz Beefeater)
2 dash Bacardi (1/2 oz Don Q Añejo Rum)
1 dash Sweet Vermouth (1/2 oz Maurin)
1 dash Jamaican Rum (1/4 oz Smith & Cross)
1 dash Picon Bitters (1/4 oz Torani Amer)

Stir with ice and strain into a cocktail glass.
Two Mondays ago, my thirst led me to Pioneers of Mixing at Elite Bars: 1903-1933 in search of a quirky century old libation. There, I landed on the Dixie, but instead of the Bourbon or moonshine-laden number that the name conjures, surprisingly it was located in the gin section. Like the vintage Sirius and B.V.D. cocktails and the modern Astoria, Oregon, the Dixie was a gin-rum Martini riff of sorts. Once prepared, the Dixie greeted the nose with pine mingling with Jamaican funk aromas. Next, a dry grape sip led into juniper, rum funk, and bitter orange on the swallow that overall had a rather tropical feel.

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