Sunday, March 22, 2020


1 jigger Jamaican Rum (1 oz Appleton Signature + 1/2 oz Smith & Cross)
Juice 1/2 Lime (1/2 oz)
2 dash Grenadine (1/2 oz)
1 piece Orange Peel (2 1/2 x 1 inch)

Shake with ice and strain into a cocktail glass; I added an orange twist.
Two Sundays ago, I reached for my wood-covered 1939 Just Cocktails by W.C. Whitfield. There, I spotted the Saxon that appeared like a Jamaican rum version of a Bacardi Cocktail with the addition of an orange peel in the shake. The orange peel shake was something that frequently showed up in books like Hugo Ensslin's 1916 Recipes for Mixed Drinks such as the Deshler and Temptation, and it donates a bright orange bitters-like note to drinks. Once prepared, the Saxon greeted the senses with a caramel, rum funk, and orange oil aroma. Next, berry and lime swirled on the sip, and the swallow proffered funky rum and pomegranate flavors with an orange peel finish.

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