Drinks as They Are Mixed by Paul E. Lowe (1904, p.76) — Lowe 1904
| 2 tsp | Lemon juice (fresh) — lemon juice | acid |
| ice — shaved ice | base | |
| 1 tsp | Jamaica rum | base |
| 0.5 wine-glass | rye whiskey — rye whiskey | base |
| Soda water — seltzer | dilution | |
| 1 tsp | Abricotine — abricotine | modifier |
| 0.5 wine-glass | Sherry wine — sherry wine | modifier |
| 1 tsp | Claret wine — claret | other |
| 1 tsp | pineapple syrup — pineapple syrup | sweetener |
| 2 tsp | Simple syrup (1:1) — syrup | 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
- Apricot, citrus, and wine lift above the glass.
- Palate
- This is useful because it records a fully ornamented sour in which whiskey, fortified wine, apricot cordial, and floated claret all coexist inside sour service logic.
- Finish
- The finish is fruity, layered, and faintly sparkling.
- Summary
- A highly ornamented wine-and-whiskey sour from the decorative branch.