Fancy Brandy Sour
Source:
Bartender's Manual or How To Mix Drinks of the Present Style
page:
80
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
dissolve the sugar and lemon well with a spoon
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.
1
large bar glass
ice
fill the glass
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
brandy
(Use a large bar glass.)
Ingredient: brandy
What it is: BrandyBrandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.
Stir up well, place the fruits into the fancy sour glass, strain the ingredients into it, and serve. (See illustration plate No. 11.)
