Blackthorne Sour

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.52)

1. Fill a mixing glass two-thirds full of shaved ice and add the ingredients.
2. Stir well, strain into a claret glass, dress with fruit, and serve.

Garnish: Fruit.

Ice: Shaved ice

This is a good checkpoint for the sloe-gin sour branch picking up apricot and pineapple accents.

Sheridan keeps this in the stirred claret-glass sour family rather than a shaken fizz style.

The Complete Buffet Guide by V. B. Lewis (1903, p.54) — V. B. Lewis 1903

1. Fill a mixing glass two-thirds full of shaved ice.
2. Add the citrus juice, pineapple syrup, Abricotine, and sloe gin and stir well.
3. Strain into a claret glass, dress with fruit, and serve.

Garnish: Fruit

Ice: Shaved ice

Nose

Sloe berry, apricot, and citrus give the drink a perfumed fruit-led aroma.

Palate

Lewis's Blackthorne Sour shows the sour family taking on liqueur layering and ornamental sweetness rather than staying strictly spirit-citrus-sugar.

Finish

The finish is fruity, gently tart, and stone-fruited.

Summary

A decorated sloe-gin sour from the richer perfumed side of the family.

The Reminder by Jacob A. Didier (1909, p.57) — Didier 1909

1. Use a mixing glass.
2. Add the lemon juice, pineapple syrup, abricotine, and sloe gin.
3. Shake and strain into a sour glass.

Ice: One glass of fine ice

Bartenders' Manual by Bartenders Association of America (1913, p.15)

1. Stir well, strain into a claret glass, dress with fruit, and serve.

Garnish: Fruit

Ice: Shaved ice

About Town Cocktail Book by Joe Fitchett (1925, p.8) — About Town 1925

1. Build over plenty of ice, stir, and strain into cocktail glass.
2. Serve with fruit ornamentation.

Garnish: Fruit ornamentation

Ice: Ice

This matters because it preserves a pineapple-softened sloe-gin sour in a 1925 social cocktail book.