Drinks as They Are Mixed by Paul E. Lowe (1904, p.75) — Lowe 1904
| 2 tsp | Lemon juice (fresh) — lemon juice | acid |
| ice — shaved ice | base | |
| 1 dash | Jamaica rum | base |
| 0.5 wine-glass | rye whiskey — rye whiskey | base |
| Soda water — seltzer | dilution | |
| 1 tsp | Abricotine — abricotine | modifier |
| 1 tsp | Claret wine — claret | other |
| 0.5 wine-glass | Sweet Catawba wine — sweet Catawba | other |
| 1 tsp | pineapple syrup — pineapple syrup | sweetener |
| 2 tsp | sugar — sugar | sweetener |
- Stir the ingredients with shaved ice and strain into a sour glass with fruit.
- Dash with seltzer, float a teaspoonful of claret on top, and serve.
Garnish: Fruit
Ice: Shaved ice
- Nose
- Citrus, wine, and whiskey mingle with a faint berry-claret lift.
- Palate
- This entry matters because it shows the sour family branching into highly dressed wine-floated forms rather than remaining a simple lemon-and-base template.
- Finish
- The finish is fruity, wine-tinted, and softly sparkling.
- Summary
- A dressed wine-floated sour from the late ornamental branch.