1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

88

SOURS.

400 SHRUBS. A great variety of Shrubs may be properly prepared by substit utin g one liquor or one kind of fruit for another, and following the directions in the preceding r ecipes.

Let me play the fool; With mirth and laughter let old wrinkles come ; And let my liver rather heat with wine Than my heart cool with mortifying groans.-Shakespeare.

404 BRANDY SOUR. Into a small mixing-glass place about a tablespoonful of gum syrup or a heaping tablespoonful of bar sugar, the juice of two leJnons and a jigger of cognac brandy; shake thoroughly with some fine ice, strain into a highball or punch-glass, fill the glass ·with effervescent water, stfr, decorate with fr uits and serve. 405 GIN SOUR. Make the same as Brandy Sour with Holland gin substituted for brandy.

406

RUM SOUR. Mnke the same as B randy Sour, with Jamaica rum substituted for brandy.

SARATOGA SOUR. '

407

Another name fo r an ordinary Sour.

ST. CROIX SOUR. Make t he same as Brandy Sour, with St. Croix rum substituted for cognac.

408

WHISKEY SOUR. Make the same as Brandy Sour, with whiskey substituted for brandy.

409