One of the venerable cocktails from Jerry Thomas’ How to Mix Drinks, or the Bon Vivant’s Companion (1862) that seems to have been largely ignored in the cocktail renaissance. Here’s the original recipe.
(Use small bar-glass.)
Take 1 large tea-spoonful of powdered white sugar,
dissolved in a little Seltzer or Apollinaris water.
The juice of half a small lemon.
1 wine-glass of Bourbon or rye whiskey.
Fill the glass full of shaved ice, shake up and strain into a claret glass. Ornament with berries.
It does seem a bit intimidating when written this way. Instead try either of these versions. The first more simple, yet authentic take courtesy of David Wondrich; and the second a 21st century creation via Jeffrey Morgenthaler.
2 ounces bourbon
2/3 ounce lemon juice
1 teaspoon superfine sugar
Shake the bourbon, juice, and sugar well with cracked ice, then strain into a chilled cocktail glass (unless you happen to have a Sour glass). Resist, if you can, the impulse to decorate lavishly with fruit, although a maraschino cherry will raise no eyebrows.
Whiskey Sour with Marmalade
2 oz. 100-proof bourbon
1 oz. fresh lemon juice
½ oz. simple syrup
1 tsp. orange marmalade
1 egg white
3 drops Angostura bitters
Combine bourbon, juice, syrup, marmalade, and egg white in a shaker filled with ice; shake. Strain into a chilled coupe glass. Add bitters, and using a toothpick, swirl into whites.