St. Croix Buccaneer

Since I showcased a classic last week, I feel a little experimentation is due this week. So, without further ado, here’s my creation this week: the St. Croix Buccaneer!


First off, the name. The St. Croix is a gorgeous river between Wisconsin and Minnesota, both colloquially and literally, and is located fairly near the 45th Parallel Distillery. And then, of course, Buccaneer is a reference to the rum and to the citrus. Simple, but effective, and I would love to sip one of these at a canoe-in campsite along the river.

The combination of whiskey and rum is nothing new. The Suburban (whiskey, rum, port, orange and Angostura bitters) has been around since the late 1800s. I was particularly intrigued by the combination of spices in the rye and the spiced rum. Instead of sticking with the port, which I felt may overpower the rye, I used simple orange juice for a little sweetness, acidity, and tart.


  • 2 parts New Richmond Rye
  • 1 part spiced rum
  • 3/4 part orange juice
  • Heavy dash of Angostura bitters
  • Garnish with orange and lemon

Combine in a shaker with lots of ice. Shake and strain into a glass, then garnish with a long peel of lemon and orange to strengthen the citrus bouquet of the drink.

The sweetness of the rum provides a counterpoint to the strong rye. The orange juice adds acidity and a little sweetness of its own. I originally tested with lemon juice, but I felt it overpowered the other flavors. The orange juice is more subtle and lets the other flavors really take center stage. And then the Angostura bitters bind everything together, adding a slight herbal note and enhancing the citrus notes in the rest of the drink.

Overall, I really enjoy this drink. The aroma and aftertaste are fantastic, and the woody, spicy, and slightly sweet taste keeps you coming back for more. Thanks for reading, and if you make a St. Croix Buccaneer, let me know what you think of it!

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