cocktail [sour]
spirits, lemon or lime juice, and sugar (and sometimes other additions)
This is our category for the “new school” sours after around 1890 that were just called cocktails instead of being called sours; these were designed around and served in the cocktail glass; of many examples, the most important example is the Daiquiri; see also Daisy.
Shown, above, is an obscure, but perfetly pleasant recipe from Tom Bullock’s 1917 book. It’s an excellent example of a canonial cocktail [sour]. The basic formula, which can be elaborated at will:
Cocktail [sour]
Shake with ice:
- 2 oz spirit of your choice
- 1/2–3/4 oz lemon juice or lime juice
- 2 bar spoons superfine sugar
Strain into a cocktail glass
Garnish, or don’t, as you see fit
Barware icons courtesy of Haus Alpenz