Medford Rum Sour
Source:
Bartender's Manual or How To Mix Drinks of the Present Style
page:
59
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.
3
to 4
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.
1
wine-glass
Old Medford rum
Ingredient: Old Medford rum
What it is: RumOne of the few high-quality New England rums, Old Medford rum was made by the Lawrence distillery in Medford, Massachusetts The aim of the Lawrence distillery was to deliver a racy rum made from the best grade of molasses which would give "splendid satisfaction." After closing in 1905, the Lawrence family sold the right to the name Medford Rum (but not the secret of how to make it) to the M.S. Walker Company of South Boston where it is still made today. (See the Medford Historical Society.)
3/4
large bar glass
ice
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).
Stir well with a spoon; strain into a sour glass, ornament with fruit, etc., and serve.
This is an old Boston drink, and has the reputation of being cooling and pleasant.
