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Arts and Entertainment Wednesday, Oct. 28, 2015 5 years ago

Behind the Bar with: Jack Dusty

Batten down the hatches with Jack Dusty's nautical new cocktail, the Up Spirits
by: Nick Friedman Managing Editor of Arts and Culture

Sometimes, a drink's origins are just as important as its ingredients. It's not enough to simply tip one back, one should understand the historical significance behind their libation. And when it comes to cocktails, Jack Dusty is no history slouch. 

Its newest creation, the Up Spirits, pays homage to the sailing industry of yore that informs the bar and restaurant's nautical motif.

For hundreds of years, sailors in the British Royal Navy were given daily rum allowances, which over time, were diluted with water and blended with citrus to prevent spoilage and scurvy. Twice a day, sailors announced the rations with a call for "up spirits."

Someone eventually realized that serving alcohol twice a day was ill advised, and the practice was retired. And although sailors across the pond are no longer treated to a midday grog, the tradition lives on with patrons at Jack Dusty.

We met up with bartender Cody Bathgate to learn how to make this deep-sea drink.

Cody Bathgate shows off the Up Spirits.


1 1/2 oz. Pusser's Navy Rum 

3/4 oz. fresh squeezed lime juice

3/4 oz. Ritz Carlton honey syrup

Soulless scarlet sour ale



Mix rum, lime juice and honey syrup into a shaker and shake with ice.

Pour into a glass, leaving room for a sour-ale topper.

Top with Soulless scarlet sour ale.

Garnish with a lime peel and serve.


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