Applegreen's Bar Book by John Applegreen (1904, p.22) — Applegreen 1904
| 0.5 whole lemon | Lemon juice (fresh) — lemon juice | base |
| 1 jigger | rye whiskey — whiskey | base |
| Claret wine — claret wine | other | |
| ice — shaved ice | other | |
| Simple syrup (1:1) — syrup | sweetener |
- Prepare as for the whiskey sour.
- Float a little claret wine on top before serving.
Ice: Shaved ice
- Nose
- Citrus and whiskey rise under a faint red-wine note.
- Palate
- This is a good branch marker because it shows wine-floating still being used to ornament sour service in a very direct way.
- Finish
- The finish is tart, wine-tinted, and refreshing.
- Summary
- A whiskey sour carrying the floated-wine decorative branch.