Hari-Kari

The Police Gazette Bartenders Guide by Richard K. Fox (1888, p.29) — 1888

1. Make a whiskey sour large enough to half fill a brandy glass or tumbler when strained.
2. Fill with seltzer or Vichy to suit the party, dress with fruits in season, and serve.

Garnish: Seasonal fruit

Summary

A sparkling whiskey sour branch that sits at the border of sour, daisy, and highball service.

This matters because it shows how easily named long drinks could be built from an existing sour grammar plus lengthening and fruit dress.

The sour base is assumed rather than restated, which is itself an important period service signal.

Compared with Whiskey Daisy, this is less formulaically explicit and more dependent on the bartender's existing sour knowledge.

Modern American Drinks by George J. Kappeler (1895, p.70) — George J. Kappeler 1895

1. Fill a mixing-glass half-full with fine ice.
2. Add the sugar, lemon juice, and Bourbon whiskey.
3. Shake well, strain into a long thin glass, fill with seltzer, trim with fruit, and serve.

Garnish: Seasonal fruit

Nose

Bourbon and lemon are brightened by the sparkling finish.

Palate

This is a sour pushed toward the daisy/highball border, using seltzer and fruit trim to move into a taller, more refreshing register.

Finish

The finish is citrusy, lively, and lightly sweet.

Summary

A sparkling Bourbon sour from the daisy-adjacent long-drink branch.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.36)

1. Make a whiskey sour large enough to half fill the glass when strained, fill with seltzer or Vichy to taste, dress with seasonal fruit, and serve.

Bartenders' Manual by Bartenders Association of America (1913, p.29)

1. Make a whisky sour large enough to half fill the serving glass, then fill with seltzer or Vichy and dress with fruit.

Garnish: Fruit