Last week, I found a copy of the very rare Swedish book COCKTAILS, written by Elsa af Trolle and published in 1927. Most of the cocktails can be found in other books, but when I browsed through the recipes I was intrigued by SOUTHERN CROSS. Of all the other books in my collection, I could only find it in William Schmidt’s 1891 THE FLOWING BOWL. An online search resulted in one or two recent and bastardized versions. So, here’s William Schmidt’s recipe:
The juice of 1 lime (I used 3 cl) The swedish recipe calls for lemon
a dash of mineral water (I used ¾ cl) The swedish recipe calls for soda water
a spoonful of sugar (I used 1½ cl) The swedish recipe calls for a tablespoon
2/3 of St. Croix rum (I used 4 cl Mount Gay Eclipse, since I’m out of Cruzan)
1/3 of brandy (I used 2 cl St-Rémy VSOP) The swedish recipe calls for cognac
1 dash of curacao (I used ¾ cl Senior Curacao of Curacao)
Stir this well, fill your glass with fine ice, stir again and strain into a sour glass. The Swedish recipe suggests shaking the ingredients and strain into a glass with some ice cubes.
Well, it certainly has got potential, but it’s way too sweet. I think my mistake was to trust the Swedish recipe regarding the tablespoon of sugar – the ‘spoonful’ in Schmidt’s recipe might as well mean teaspoon or barspoon… back to the bar!