Tract · Cocktails

Sour · Shaken · Historical · complexity 2/5

Dixie Cocktail

Ensslin's Dixie Cocktail combines gin, French vermouth, absinthe, orange juice, and grenadine in a small shaken serve.

citrus · sweet · anise · aperitif · formal

Served in Sherry glass. Ice: Cracked ice.

Variants (2)

Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.16) — Ensslin 1917

0.5 juiceOrange juice (fresh) — Juice of 1/2 Orangeacid
0.25 jiggerAbsinthe — Source OCR is damaged; the quarter-jigger reading is supported by context but remains slightly uncertain.base
0.5 jiggerdry gin — Dry Ginbase
0.5 jiggerFrench vermouth — French Vermouthmodifier
2 dashesGrenadine syrup — Grenadinesweetener
  1. Shake well in a mixing glass with cracked ice.
  2. Strain and serve in a sherry glass.

Ice: Cracked ice

This matters because it shows how the Bronx-era citrus aperitif field could absorb absinthe and grenadine without ceasing to be a cocktail-house drink.

The small sherry-glass service keeps the drink compact despite its juice-and-syrup structure.

About Town Cocktail Book by Joe Fitchett (1925, p.13) — About Town 1925

1 cocktailWhiskey Cocktail — Plain whisky cocktailbase
6 dropscreme de menthe — Creme de Menthemodifier
1 dashcuracao modifier
  1. Add the modifiers to a plain whisky cocktail and serve.

This matters because it preserves a named whiskey-cocktail derivative expressed by modification rather than a full restated formula.

Related recipes

See also: Whiskey Cocktail, Dixie Cocktail