Apple Jack Sour
Source:
Bartender's Manual or How To Mix Drinks of the Present Style
page:
60
1/2
table-spoon
sugar
Ingredient: sugar
What it is: AdditiveMany 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
2
to 3
dash
lemon
juice
1
squirt
syphon seltzer
Ingredient: syphon seltzer
Also Known As: Seltzer bottle, soda syphon What it is: AdditiveA device for dispensing soda water.
As early as 1790, the concept of an "aerosol" was introduced in France with self-pressurized carbonated beverages, but the modern syphon was created in 1829, when two Frenchmen patented a hollow corkscrew which could be inserted into a soda bottle and by use of a valve allowed a portion of the contents to be dispensed while maintaining the pressure on the inside of the bottle and hence preventing the remaining soda going flat.
3/4
large bar glass
ice
fine shaved
Ingredient: ice
What it is: AdditiveThe new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
1
wine-glass
applejack
(or old cider brandy)
(Use a large bar glass.)
Ingredient: applejack
What it is: BrandyApplejack originates from the American colonial period, and is probably derived from the French apple brandy Calvados. Applejack is made by concentrating hard cider, either by the traditional method of freeze distillation or by true evaporative distillation. The term "applejack" derives from "jacking", a term for freeze distillation.
Stir up with a spoon, strain it into a sour glass, and ornament it with a little fruit, and serve.
This has always been a very fashionable drink with Jersey people.
