The Dixie is cocktail number 32 on the Swank Cocktail Guide.
Dixie cocktail history
There were several (or possibly numerous) cocktails named the Dixie throughout the years.
In 1912, a recipe was published in Georgia for a corn whiskey-based Dixie cocktail containing corn whiskey, simple syrup, and twisted lemon peel.
In the Harry Todd’s Mixer”s Guide published in 1933, a very short Dixie cocktail recipe appears on page 22: “Add to plain cocktail 1 dash Curacao, 5 or 6 drops of creme de menthe.”
A Rye-based version of the Dixie appeared in 1934 and was also published in The Brooklyn Daily Eagle in 1935.
And, finally, in 1935, the Old Mr. Boston DeLuxe Official Bartender’s Guide included a gin version of the Dixie cocktail containing gin, dry vermouth, absinthe, and orange juice. Later versions replaced absinthe with anisette.
Dixie cocktail recipe
1/2 jigger Dry Gin, 1/4 jigger Pernod, 1/4 jigger Dry Vermouth, juice of 1/4 Orange, 2 dashes Grenadine. Shake well with ice, strain into glass.
- Hendrick’s Gin
- Dolin Vermouth
- Rose’s Grenadine
- Fresh-squeezed orange juice
Dixie cocktail review
Our ratings (1-5 🍸)
While gin-based instead of vodka, the Dixie reminds me a bit of a Harvey Wallbanger. We aren’t big fans of Pernod, or any anise-flavored liqueur (Pernod, Ricard, Ouzo, etc.), but it blends quite well in the Dixie. A tasty beverage.
Next up… Cocktail # 33, Dubonnet Fizz cocktail