Ship Ahoy: Teddy Nixon and the Art of Shipboard Drinking -August 2019

by: Kevin Stanton

Sailors have been drinking at sea since boats could float. The British served their sailors a dram of rum, the Dutch Navy provided gin, and the French, to no one’s surprise, served their sailors wine. If you think about it, it’s kind of the first “shift drink.” If Club Car bar manager Teddy Nixon was captaining a ship he might be serving vermouth or maybe a white port and tonic.

I recently hung out on the docks with Nixon and talked about the beach-town ethos, rum and drinking on boats.

Nantucket Today:

You grew up in Falmouth, and before moving here you were down in Charleston, s.C. you must be pretty in tune with the whole beach-town ethos.

Teddy Nixon:

“I guess you could say that. I mean two of the places I bartended at in Falmouth you could pull your boat right up to. it’s kind of the easiest place to work on a bar because everyone is on vacation. if you aren’t having a good time at my bar it’s probably not because of me.”

Classic Daiquiri

• 2.25 ounces Plantation 3 Stars Artisanal Rum
• 1 ounce fresh lime juice
• .75 ounces sugar cane syrup (1:1)

Add ingredients to shaker, add ice and shake. Tea-strain into a chilled coupe glass. Garnish with a lime wheel.
Nantucket Today:

How did you get into bartending?

Teddy Nixon:

“I started bartending as a summer job. it wasn’t until I moved to Charleston that I realized bartending could be more than that. apparently in the eyes of some, if you don’t have an office job, you don’t have a ‘real’ job.”

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