Applejack Sour

Jack's Manual by J. A. Grohusko (1908, p.19) — Grohusko 1908

1. Stir the sugar, lemon juice, cracked ice, and cider brandy.
2. Strain into a glass, ornament with fruit in season, and serve.

Garnish: Fruit in season

Ice: Cracked ice

Nose

Apple spirit and fresh lemon dominate the aroma.

Palate

This is a solid pre-war applejack checkpoint, showing the sour line continuing as a practical seasonal-fruit service.

Finish

The finish is tart, lightly sweet, and appley.

Summary

A practical fruit-dressed applejack sour from the working sour family.

Jack's Manual by J. A. Grohusko (1910, p.33)

1. Stir the sugar, lemon juice, cracked ice, and cider brandy with a spoon.
2. Strain into a glass, ornament with fruit in season, and serve.

Garnish: Seasonal fruit

Ice: Cracked ice

Bartenders' Manual by Bartenders Association of America (1913, p.14)

1. Stir well with ice, strain into a sour glass, and dress with fruit.

Garnish: Seasonal fruit

Ice: Fine ice

The Ideal Bartender by Tom Bullock (1917, p.16) — Bullock 1917

1. Fill a large bar glass half full with shaved ice.
2. Stir well, strain into a sour glass, dress with fruit and berries, and serve.

Garnish: Fruit and berries

Ice: Shaved ice

This matters because Bullock's dressed applejack sour helps trace the persistent apple-brandy line beside the better-known Jack Rose.

The source's fruit-and-berry dressing should be preserved; it shows how decorative sour service still remained in 1917.