St. Croix Fix

Wehman's Bartender's Guide by Henry J. Wehman (1891, p.50) — Henry J. Wehman 1891

1. Fill the glass with fine ice.
2. Add the sugar, seltzer water, lemon juice, pineapple syrup, and St. Croix rum.
3. Stir well.
4. Dress with fruit and serve with a straw.

Garnish: Seasonal fruit

Ice: Fine ice

Nose

Rum, pineapple, and lemon open with a cooler, sweeter nose than the shorter rum sour line.

Palate

It shows the rum branch of the fix family clearly, with tropical sweetness and a lightly aerated body from the seltzer.

Finish

The finish is cool, fruity, and softly rum-led.

Summary

A rum fix showing how the family could absorb both tropical syrup and light fizz without ceasing to be a fix.

This is a useful connective entry because it shows overlap between fix and fizz handling. The little wine-glass of seltzer does not erase the family identity, but it does show how porous the boundaries had become by the 1890s.

The key is balance: enough agitation to integrate the syrup and rum, but not so much that the seltzer character disappears immediately.

Compared with Brandy Fix, this is softer and more tropical. Compared with Santa Cruz Fizz, it remains more fruit-dressed and family-wise closer to the fix branch.

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.35)

1. Fill a small bar glass with shaved ice and add the ingredients.
2. Stir well, dress with fruit, orange or pineapple, and serve with a straw.

Garnish: Fruit, orange, or pineapple.

Ice: Shaved ice

This is a useful rum-fix checkpoint because Sheridan treats the St. Croix and Santa Cruz names as interchangeable within one service line.

Like the other fixes, this depends on in-glass assembly plus fruit dressing rather than shaking.

Bartenders' Manual by Bartenders Association of America (1913, p.43)

1. Stir well, dress with fruit, and serve with a straw.

Garnish: Fruit

Ice: Fine ice