But sea travel, especially from Europe to North America, was not nearly as simple. You could stop off and resupply as needed or just go hunting and foraging. In those days, travel seemed to take forever, and up to the 20th century, refrigeration was lacking and the concept of germs was largely unknown. Long journeys over land weren’t terrible.
However, the basic recipe was known for over a century prior. The recipe itself was first written down in the 1862 book The Bartender's Guide by Jerry Thomas. Gum (simple) syrup was later substituted for the sugar and water in some recipes, which is easier to blend into the cocktail. The citrus should be just present enough to balance out the sweetness of the sugar. The sugar needs the juice and water or soda to help dissolve the sugar. The base spirit is always the dominant flavor. The proportions are a bit off, but you get the idea. It has the elements of “ one sour, two sweet, three strong, four weak” that a classic punch has, but in an individual serving size. There are some historians that believe the sour category is a scaled down version of the basic punch. There is a base spirit, water, sugar, and a citrus element, usually lemon. It's as simple as you can get and still be called a cocktail. Daiquiris, Margaritas, Old Fashioneds, Gin and Tonics, are all starting to find their way back onto the menus of great cocktail establishments.Īnother cocktail that is starting to see the light of day is one that has used the simplest of building material, and enjoyed widespread popularity in the United States even before it was written down - the Whiskey Sour. They are enjoyable and well known from a customer standpoint, and easy to assemble from behind the bar. There is something special about the simple cocktails. There has been a movement back to the basic blocks when it comes to cocktails.
Food and drink are not immune to this arc. They get tired of all the whirling gizmos and extreme iterations and just want something simple that works. The product becomes so complex that the people buying the product yearn for something simpler. The original product begins to get more and more complex as competitors try to outdo each other with the most extreme versions they can find. Some of them catch on, some of them are mercifully discarded. More and more people begin to work with this new trend, everyone adding their own twist or adaptation. People use what they can find, adding new ingredients or processes as they become available. However, you can trace the cocktail's roots to a century before that.There is a grand pendulum that swings back and forth in trends. The whiskey sour made its official debut in Jerry Thomas' 1862 "The Bon Vivant's Companion" (or "How to Mix Drinks"), which was the first published bartending guide. The most popular ones for sour drinks are amaretto, citrus liqueur, coffee liqueur, and melon liqueur.
The Frisco sour is a popular variation.If you choose Scotch whisky, you have a scotch sour, which often skips the sweetener entirely.When you add soda to this drink (or any sour), you have a collins cocktail.If you opt for this, make a fresh sour mix for the best flavor. It is an easy option, and many sour recipes suggest it, although you lose control of the final taste. Sour mix (sometimes called sweet and sour mix) is a popular shortcut that combines the sweet and sour components into one mixer.
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