bizzy izzy (highball)

1/2 jigger Rye or Bourbon (1 1/4 oz Old Granddad Bonded)
1/2 jigger Sherry (1 oz Lustau Amontillado)
2 tsp Pineapple Syrup (3/4 oz)
2 dash Lemon Juice (1/2 oz)

Drop 1 piece of ice into a Highball glass (shake with ice and strain into a cocktail glass).

A few Fridays ago, I turned to Tom Bullock's 1917 The Ideal Bartender to a whiskey-sherry drink recipe that I had previously passed over. The sticking point was that the Bizzy Izzy Highball was not a Highball since it had no carbonation by was more of a tall Sour, Daisy, or Cooler. To get away from that, I scrapped the glassware presentation especially since one ice cube (unless it was a large one) would barely fill the glass especially given the volumes and I went with serving it up. Otherwise, the drink seemed like it could do no wrong and appeared like something that you might see on the menu sometime in the last 5 years in a craft cocktail bar.
Once prepared, the Bizzy Izzy gave forth a nutty grape nose. Next, lemon, malt, and hints of tropical fruit on the sip fell aside to Bourbon, nutty sherry, and pineapple flavors on the swallow. I later discovered that I had made the pineapple juice version, the somewhat similarly named Dizzy, from the 1940 The How and When, and here in the Bizzy Izzy, the less juicy nature definitely showcased the whiskey and sherry better.