Bartender's Manual by Theodore Proulx (1888, p.37) — Theodore Proulx 1888
| Lemon juice (fresh) — lemon juice | base | |
| Whiskey — whisky | base | |
| water — water | dilution |
- Put a little lemon juice into a bar glass.
- Serve so the customer pours out the whiskey, with water on the side.
- Summary
- A nearly skeletal sour service that preserves the customer-finished side of whiskey-and-citrus bar practice.
This matters because it shows that sour logic could still exist as a plain-service framework rather than a fully composed mixed drink.
The self-pour structure is the defining feature and separates this from the composed Whiskey Sour entries nearby.
Compared with Whiskey Sour, this is much barer and depends on the customer to finish the drink's balance.