Rum Fix — The Cocktail Ontologist

Family

Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.22)

1 lemon	lemon juice — juice of one lemon	acid
1 jigger	Jamaica rum — Substituted for brandy from the base recipe.	base
	water — Only enough to bring the drink to size.	dilution
1 dessertspoon	sugar	sweetener

Set a punch glass filled with fine ice on the bar.
Stir the ingredients with water and pour over the ice; decorate and serve with straws.

Garnish: Decorated top

Ice: Shaved ice

Like the rum daisy, this shows rum fully participating in a broader family grammar rather than sitting in a separate tropical category.

The fix's defining service move is the pour over prepared ice rather than full shaking.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.30)

3 dash	lemon juice — Lime or lemon juice	acid
1 wine-glass	rum — Santa Cruz or St. Croix rum	base
0.5 tablespoon	sugar — Sugar	base
	water — Water or seltzer	dilution
1 glass	ice — Shaved ice	other
0.5 pony glass	pineapple syrup — Pineapple syrup	sweetener

Dissolve the sugar with a little water or seltzer, add the citrus, pineapple syrup, shaved ice, and rum, stir with a spoon, decorate with fruit, and serve with a straw.

Ice: Ice

The Up-to-Date Bartender's Guide by Harry Montague (1913, p.24)

Fill a small bar glass two-thirds full of shaved ice and add the dissolved bar sugar, lemon juice, Curacoa, and Santa Cruz rum.
Stir, dress with a slice of orange and a piece of pineapple, and serve with straws.

Garnish: Orange and pineapple

Ice: Shaved ice

See also: Brandy Fix, Gin Fix

Defined by substitution from the preceding fix.