Variants (8)
Recommended The Bar-Tender's Guide by Jerry Thomas (1862, p.74) — Jerry Thomas 1862
- Add the sugar, lime juice and rind, rum, curaçao, and raspberry syrup to a small bar glass.
- Mix well.
- Ornament with berries in season and cool with shaved ice.
Garnish: Seasonal berries and lime rind
Ice: Shaved ice
- Nose
- Lime, berry, and light orange sweetness lift the rum on the nose.
- Palate
- The palate is bright and lightly tropical, with the raspberry and curaçao colouring the rum-lime base rather than overpowering it.
- Finish
- It finishes cool, fruity, and gently citrusy.
- Summary
- A vivid rum-and-lime cooler that hints at later tropical and daisy-like forms without fully belonging to either.
White Lion is useful as a connective entry because it shows nineteenth-century rum drinks already moving toward flavoured citrus coolers with syrup and decorative fruit. It occupies historical ground between the fix family and later tropical rum styles.
The drink should stay light and brisk. Too much syrup or too much melt will flatten the contrast between lime, rum, and berry accent.
White Lion feels more modern than its neighbours in one important way: it is already thinking in terms of a flavoured citrus-rum profile rather than just spirit plus sweetener plus spice.
Recommended How to Mix Drinks; or, The Bon-Vivant's Companion by Jerry Thomas (1876, p.76) — Jerry Thomas 1876
- Add the sugar, lime juice and rind, rum, curaçao, and raspberry syrup to a small bar glass.
- Mix well.
- Ornament with berries in season and cool with shaved ice.
Garnish: Seasonal berries and lime rind
Ice: Shaved ice
- Nose
- Lime, berry, and light orange sweetness lift the rum on the nose.
- Palate
- The palate is bright and lightly tropical, with the raspberry and curaçao colouring the rum-lime base rather than overpowering it.
- Finish
- It finishes cool, fruity, and gently citrusy.
- Summary
- A vivid rum-and-lime cooler that hints at later tropical and daisy-like forms without fully belonging to either.
White Lion is useful as a connective entry because it shows nineteenth-century rum drinks already moving toward flavoured citrus coolers with syrup and decorative fruit. It occupies historical ground between the fix family and later tropical rum styles.
The drink should stay light and brisk. Too much syrup or too much melt will flatten the contrast between lime, rum, and berry accent.
White Lion feels more modern than its neighbours in one important way: it is already thinking in terms of a flavoured citrus-rum profile rather than just spirit plus sweetener plus spice.
Scientific Bar-Keeping by E. N. Cook & Co. (1884, p.18)
- Squeeze out the juice of half a lime and put both rind and juice into the glass.
- Add the sugar, Santa Cruz rum, curacao, and raspberry syrup and mix well.
- Cool with shaved ice and ornament with berries.
Garnish: Berries
Ice: Shaved ice
The Complete Buffet Guide by V. B. Lewis (1903, p.76) — V. B. Lewis 1903
- Dissolve the powdered sugar in water and add the lemon juice and rind, raspberry syrup, St. Croix rum, and Curacoa.
- Mix well, fill with shaved ice, dress with berries, and serve.
Garnish: Berries
Ice: Shaved ice
- Nose
- Berry syrup and citrus lead with a rum undertone.
- Palate
- Lewis's White Lion sits in the family zone between sour, fancy punch, and decorated rum cooler, which is exactly why it is worth preserving as more than just a novelty name.
- Finish
- The finish is fruity, tart, and rum-led.
- Summary
- A decorated berry-rum sour from the more theatrical side of the family.
Jack's Manual by J. A. Grohusko (1910, p.90)
- Shake the pulverized sugar, citrus juice, Santa Cruz rum, curacao, raspberry, and ice well.
- Strain into a stem glass and serve.
Ice: Ice
Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.70)
- Mix the sugar and water, add the lemon juice and rind, raspberry syrup, St. Croix rum, and curacoa, fill with fine ice, dress with fruit, and serve.
Ice: Ice
The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.149)
- Shake with ice, strain into a tumbler filled with shaved ice, and garnish with fruit.
Ice: Shaved ice
Café Royal Cocktail Book by W. J. Tarling (1937, p.218)
- Shake.