martedì 15 giugno 2010

Whiskey Sour Cocktail

Categoria : Pre-dinner

Mise en place : Bourbon whiskey,Succo di limone, Sciroppo di zucchero, Bicchiere old- Fashioned (o in alternativa doppia coppetta cocktail), Shaker, Strainer, Ghiaccio, Arancia e Ciliegina.

In decimi
4/10 Bourbon Whiskey 
4/10 Succo di limone 
2/10 Sciroppo di Zucchero 
Qualche goccia di albume d’uovo (facoltativa)

In cl
4.5 cl Bourbon whiskey 
3.0 cl Succo di limone 
1.5 cl Sciroppo di zucchero 
Qualche goccia di albume d’uovo (facoltativa)

In once
1 1/2 oz. Bourbon whiskey 
1 oz. Juice lemon
1/2 oz. Gomme syrup
1 Dash egg white

Vecchia ricetta 
From "New and Improved Bartenders' Manual" by Harry Johnson, 1934 edition
WHISKEY SOUR
(Use a large bar glass.)
1/2 tablespoonful of sugar; 
3 or 4 dashes of lemon juice; 
1 squirt of syphon selter water, dissolve the sugar
and lemon well with a spoon 
Fill the glass with ice; 
1 wine glass of whiskey: 
Stir up well, strain into a sour glass; 
Place your fruit into it, and serve.

Guarnizione :  mezza fetta d'arancia e una ciliegina

Tecnica di procedimento : (Shake & Strain) preparato direttamente nello shaker , shekerato con ghiaccio e poi filtrato nel bicchiere.

Procedimento : raffreddare il bicchiere e il boston shaker , eliminando l’acqua prodotta in quest’ultima fase. Versare gli ingredienti , facendo attenzione che il ghiaccio sia cristallino ; shekerare e filtrare con lo strainer direttamente nel bicchiere.

Storia
Questo drink ,come altri storici cocktail, fa parte della famiglia dei Sour (American Drinks) formati essenzialmente da un distillato o un liquore , succo di limone o lime, albume d'uovo (facoltativo) e un dolcificante .
La prima descrizione su questa tipologia di drinks risale alla prima pubblicazione del manuale di Jerry Thomas "How to Mix Drinks" del 1862.
Infatti troveremo un capitolo "FIXES AND SOUR" e gli unici distillati utilizzati in miscelazione con zucchero e limone saranno il Brandy , il Gin o il Rum.
Nulla a riguardo del Whiskey nel capitolo in questione.

Nonostante ciò , nel libro ho potuto notare che gli stessi ingredienti con dosi e utilizzo differente erano già compresi nei drinks del primo capitolo i "Punch". 

Esempio
6. Irish Whiskey Punch.
This is the genuine Irish beverage. It is generally made one-third pure whiskey, two-thirds boiling water, in which the sugar has been dissolve. If lemon punch, the rind is rubbed on the sugar, and a small proportion of juice added before the whiskey is poured in.
8. Scotch Whiskey Punch.
Steep the thin yellow shavings of lemon peel in the whiskey, which should be Glenlivet or Islay, of the best quality; the sugar should be dissolved in boiling water. As it requires genius to make whiskey punch, it would be impertinent to give proportions. (see "Spread Eagle Punch",No.39.)
9. Whiskey Punc.
(Use small bar glass.)
1 wine-glass whiskey (Irish or Scotch).
2       do. boiling water.
Sugar to taste.
Dissolve the sugar well with 1 wine-glass of the water, 
then purr in the whiskey, and add the balance of the water,
sweeten to taste, and put in a small piece of lemon rind,
or a thin slice of lemon.

E se fosse il punto di partenza del "Whiskey Sour" ?

Secondo alcune fonti il creatore del "Whiskey suor" sarebbe un Inglese di nome Eliott Stubb, il quale arrivato presso il porto di Iquique (Cile) con la nave "Sunshine" circa nel 1870 decise di stabilirsi in questa luogo e di aprire un bar,dove sperimentò varie combinazioni di drinks. 

Una , appunto, fu il "Whiskey suor" che ben presto si diffuse sia in America che in Europa.

Tra le varie fonti, la prima testimonianza sul cocktail risalirebbe al 1870 , il cui nome compare in una storia pubblicata su un giornale del Wisconsin.


Ma, da continue ricerche, ho trovato traccia del drink su una vecchia rivista mensile "The Overland Monthly - vol. 2" del 1869. 

Questa rivista che aveva sede in California, inizio a pubblicare nel luglio del 1868 per poi continuare fino alla fine del 1875.
Il cocktail "Whiskey Sour" compare nella storia "Up in the Po-Go-Nip" scritta dal giornalista Americano Albert S. Evans il quale nacque nel New Hampshire.
Albert S. Evans si trasferì in molte località come ad esempio Indiana , Chicago , Texas e in fine in California precisamente in San Francisco dove lavorò per diverse testate giornalistiche della città.
Qui mi sorge un dubbio sapendo che Jerry Thomas aprì un bar all' Occidental Hotel di Montgomery Street : 

"è probabile che Albert S. Evans abbia frequentato il locale di Jerry Thomas il quale forse in molte occasioni abbia proposto e fatto degustare un Whiskey Sour, e il quindi il giornalista abbia avuto idee per il suo racconto"
Un altra coincidenza è senza dubbio il luogo dove sorgeva l'azienda editrice della rivista "The Overland Monthly" .


Timeline
1862 - From "How to Mix Drinks" by Jerry Thomas
139. FIXES AND SOURS

140. Brandy Fix.
(Use small bar glass.)
1 table-spoonful of sugar.
1/2 a wine-glass of water.
1/4 of a lemon.
1 a wine-glass of brandy.
Fill a tumbler two-thirds full of shaved ice.
Stir with a spoon, and dress the top with fruit in season.*

141. Gin Fix
(Use small bar glass.)
1 table-spoonful of sugar.
1/2 a wine-glass of water.
1/4 of a lemon.
1 a wine-glass of gin.
Fill two-thirds full of shaved ice. 
Stir with a spoon, and ornament the top with fruits in season.

142.  Brandy Sour.
(Use small bar glass.)
The brandy sour is made with the same ingredients as the brandy fix, omitting all fruits except a small piece of lemon, the juice of which must be pressed in the glass.

143. Gin Sour.
(Use small bar glass.)
The gin sour is made with the same ingredients as the gin fix, omitting all fruits, except a small piece of lemon, the juice of which must be pressed in the glass.+

* The Santa Cruz is made by substituting Santa Cruz rum instead of brandy.
+ The Santa Cruz sour is made by substituting Santa Cruz rum instead of gin. In making fixes and sour be careful and put the lemon skin in the glass.

1869 - From "The Overland Monthly - Vol. 2" 
Pag 274
"The bar-tenders were kept in incessant 
motion in their frantic efforts to supply 
the demand for drinks which poured in 
from every direction. The express 
office was crowded with men writing 
letters, or sending off packages to their 
distant friends. The dance-house was 
filled with half or wholly tipsy miners, 
with a sprinkling of abandoned women, 
whose smiles and favors were as eagerly 
sought for and as jealously observed by 
the unfavored as were ever those of the 
most gifted and virtuous of their sex in 
the abode of wealth and refinement, at 
the East, on a gala night 

In the rear of every bar-room was a 
door bearing a sign inscribed "Club 
Room," through which was heard the 
strains of discordant music and the 
chinking of coin. These club rooms 
were crowded to their utmost capacity, 
and the tables were piled with coin and 
checks, while hundreds of men, who had 
made lucky strikes at finding, working, 
or, more frequently, selling mines, were 
betting away in a single hour what 
might have kept them, and those de- 
pendent on them, for years in comfort, 
or served as the foundation for a colos- 
sal fortune. Every five or ten minutes 
the dealers would pause in their work 
of turning cards and raking down the 
coin to ring a bell, when a bar-tender 
would enter the club room. 

"Gentlemen, what will you take? 
You drink with me, you know!" said 
the smiling dealer in pasteboard and 
other people's hard-earned coin. 

" Whiskey toddy ! whiskey straight ! 
whiskey hot! whiskey sour! whiskey 
and gum !" replied the crowd; the fiery 
liquor was swallowed, and the game 
went on. Bang, bang, bang, bang, 
bang, came from the fandango room. 
The players at the gaming tables re- 
marked that there was fun going on 
there, but were too busy to go and see 
what it was."

4 Gennaio 1870 - From - newspaperarchive - "Waukesha Plaindealer" 


1871 - From "The Gentleman's Table Guide" by E. Ricket and C. Thomas


1878 - (1880) From "American & Other Drinks" by Leo Engel


1882 - From "New and Improved Bartenders' Manual" by Harry Johnson,
1934 edition
WHISKEY SOUR
(Use a large bar glass.)
1/2 tablespoonful of sugar; 
3 or 4 dashes of lemon juice; 
1 squirt of syphon selter water, dissolve the sugar
and lemon well with a spoon 
Fill the glass with ice; 
1 wine glass of whiskey: 
Stir up well, strain into a sour glass; 
Place your fruit into it, and serve.

Other "Sour"
GIN SOUR.
ST. CROIX SOUR.
CHAMPAGNE SOUR.
MEDFORD RUM SOUR.
JAMAICA RUM SOUR.
APPLE JACK SOUR.
EGG SOUR.
FANCY BRANDY SOUR.

1884 - From "How to mix drinks. Bar keepers' handbook" by Winter George
WHISKEY SOUR. 
(Use large bar glass.)
Half tablespoonful of sugar ; 
Four to five dashes of lemon juice; 
One squirt of syphon Vichy ; 
Dissolve well ; 
Fill glass with ice ; 
One wine glass of whiskey ;
Stir well, strain in sour glass, dress with fruit, and
smile.

1884 - From "The Complete Bartender Art Of Mixing Plain and Fancy Drinks" by Albert Barnes
ST. CEOIX RUM SOUR.
Use large bar glass 1/2 table-spoonful of sugar,1/2 of a
small lemon, 1 wine glass of St Croix Rum, 1 or 2 squirts of Seltzer Water.
Fill the glass with ice, stir with spoon and strain into Cocktail glass.

BRANDY SOUR.
The Brandy Sour is made with the same ingredients as the
St. Croix Rum Sour, using Brandy instead of St. Croix Rum.

GIN SOUR.
Make in the same manner as St. Croix Rum Sour, using
Gin instead of St. Croix Rum.

1892 - From "The Flowing bowl" by William Schmidt
Whiskey Sour.
A goblet with the juice of half a lemon or lime in the bottom, 
a squirt of seltzer,
a little sugar; mix this;
2/3 full of ice,
a drink of whiskey; mix this well. 
Strain, and serve.

1900 - The 20th century guide for mixing fancy drinks by Maloney, James C.
WHISKY SOUR.
Fill mixing glass two-thirds full fine ice. 
I teaspoonful of syrup. 
I teaspoonful of lemon juice. 
I wine glass of whisky (Hermitage).
Stir well and strain into a claret glass with fruit, dash with seltzer water and serve.

1902 - From "Bariana" by Louis Fouquet 


1903 - From "Daly's Bartenders' Encyclopedia" by Tim Daly
APPLE WHISKEY SOUR. 
Use a mixing glass.
1 spoonfu lof sugar. 
2 or 3 dashes of lemon juice. 
1 squirt of seltzer water; dissolve well.
1/2 wine glass of fine ice. 
1 wine glass of apple whiskey (sometimes
called cider brandy). 
Spoon well, strain into a sour glass, put in
fruit, and serve. 
As is known to many, any mixture of
which apple whiskey forms a component part 
is the offspring of some part of the state of 
New Jersey, and the foregoing is no exception. 

1904 - From "American-Bar, boissons anglaises et américaines telles qu'on les prépare" by Frank P. Newman
Bourbon-Whisky Sour 
Verre n°4
Mettre dans un gobelet en argent un peu de glace pilée :
3 traits de jus de citron, 
4 traits d'orange bitter,
4 traits de curacao,
1 verre à liqueur de Bourbon-Whisky. 
Adapter un second gobelet, frapper fortement, passer
dans le verre n° 4, servir.

Rye Whisky Sour Verre n° 4
Mettre dans un gobelet en argent un peu de glace pilée :
3 traits de jus de citron, 
4 traits d'orange bitter,
4 traits de curacao,
1 verre à liqueur de Canadian Club, Whisky. 
Adapter un second gobelet, frapper fortement, passer
dans le verre n° 4, servir.

1907 - 1914 From "The World's Drinks And How To Mix Them" 


1910 - From "Jack's Manual" by Jack A. Grohusko
WHISKEY SOUR
1/2 teaspoon sugar 
Juice of 1 lemon 
100% rye whiskey.
Fill glass with ice.
Shake well and strain in glass; one slice of orange. Serve.

1920 - From "The Cocktail Key" by Herbert Jenkins Ltd
Whisky Sour
2/3 Rye Whisky
3 dash Sugar Syrup
1/3 Lemon juice
Shake
Cocktail glass

1925 - From "Der Mixologist" by Carl A.Sautter


1926 - From reprint 2008 - "The Cocktail Book - A Sideboard Manual for Gentlemen"


1930 - From "The Savoy Cocktail Book" by Harry Craddock


1932 - From "Shake 'Em Up!" by Virginia Elliott & Phil D. Stong
WHISKEY SOUR
Dissolve one-half tablespoon of sugar in a little soda water. Add the juice of one-quarter lemon.
Fill the glass with crusted ice and pour over it one wine glass of whiskey.
Stir well with a spoon and garnish with any fruit.
If it is used for a pick-me-up dispense with the fruit.

1934 - From "Burke's Complete Cocktail and Tastybite Recipe" by Harman Burney Burke
WHISKEY SOUR
Whiskey, 1 Glass
Sugar, Powdered, 1 Teaspoonful 
Add the Juice of 1/2 Lemon and 1/2 Lime.
Ice.-30 Shakes. Strain and serve.

1934 - From "The Artistry of Mixing Drinks" by Frank Meier


1934 - From "The Old Waldorf-Astoria Bar Book" by Albert Stevens Crockett (N.ed. del 2003) 
WHISKEY SOUR
Juice of one-half Lemon
One-half spoon Sugar
One pony of Water
One jigger Whiskey
Ice; stir well; stuffed Olive in glass

1934 - From "What Shall We Drink?" by Magnus Bredenbek


1937 - From "Approved Cocktails" by Ukbg
WHISKY, SOUR
60% Rye Whisky.
25% Lemon Juice.
1/2 tablespoonful Icing Sugar.
Shake and add a slice of orange and 1 cherry.

1937 - From "Cafe Royal Cocktail Book"  by Willian J. Tarling
WHISKY SOUR
Juice of 1/2 Lemon. 
1 teaspoonful powdered Sugar. 
1 glass Rye, Bourbon or Scotch Whisky. 
Pour into cocktail shaker, add crackled Ice, shake well, 
strain into a wine glass that has been prepared with a slice 
of orange and a cherry. Fill with syphon soda water.

WHISKY, SOUR
3/4 Rye Whisky.
1/4 Lemon Juice.
1/2 tablespoonful Icing Sugar.
Shake and add a slice of orange and 1 cherry.

1943 - From "3 Bottle Bar" by H.i. Williams
Whisky Sour
Juice of one lemon
1 teaspoonful of Simple Syrup
2 or 3 dashes of Angostura Bitters
2 ounce of Whisky
Fill the mixing glass about half full of fine, cracked ice. Add ingredients and shake briskly.
Serve in 8-ounce glass with a half slice of orange or maraschino cherry if available.

1948/58 - From "The Fine Art of Mixing Drinks" by David A. Embury
WHISKY SOUR
1 part Sugar Syrup
2 part Lemon Juice
8 part Rye or Bourbon
Two or three dashes of Angostura to each drink constitute a pleasing addition to this drink.Lime juice may be used in place of lemon , but to must tastes, lemon combines more pleasingly with whisky than does lime. Scotch or Irish may be used in place of rye or bourbon, but the smoky taste of Scotch does not combine pleasingly with citrus juice. 

1949 - From "The Professional Mixing Guide" By Angostura-Wuppermann Corporation
3 generous dashes ANGOSTURA aromatic bitters,
1 1/2 oz. Rye or Bourbon Whisky,
3/4 oz. Lemon juice,
1 teaspoonful fine granulated Sugar.
Frappe and strain into Delmonico glass prepared with a slice of Orange and Charry.

1990 - From "365 Cocktails" by Gino Marcialis - ed. 1996
Sours Whiskey - IBA
Ingredienti
7/10 di Whiskey Bourbon (o Whisky canadese)
3/10 di limone spremuto
2 cucchiaini di Sciroppo di zucchero
Preparazione
Si prepara nello Shaker.
Doppia coppetta cocktail, cubetti, 1 ciliegina al Maraschino, pre dinner.

2004 - From "Vintage Cocktails & Spirits" by Ted Haigh a.k.a. Dr. Cocktail
WHISKY SOUR
2 Ounces (1/2 gill, 6 cl.) bourbon or rye whiskey
1 Ounce (1/4 gill, 3 cl.) fresh lemon juice
3/4 Ounce(1/6 gill, 2 cl.) simple syrup
Combine in an iced cocktail shaker.
Sheke, and strain into a 6-ounce(1 1/2 gill, 18 cl.) sour glass.
Top with soda water . Garnish with cherry and lemon.

2006 - From "Mr Boston - Platinum Edition"
Whiskey Sour
1 oz. Lemon Juice
1 tsp. Superfine Sugar (or Simple Syrup)
2 oz. Whiskey
Shake with ice and strain into chilled sour glass.
Garnish with a half-slice of lemon and a maraschino cherry.

Nel ricettario Iba dal 1987 sotto il nome di Sours Whiskey con la codifica di 3/10 di succo di limone, 7/10 di bourbon o canadian whiskey, 2 cucchiaini di sciroppo di zucchero e facoltativo alcune gocce di albume d'uovo.

Paese di Nascita : Stati Uniti

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