Acerba e vischio

Acerba e vischio, Anglice whisky sour, est potio mixta generis acerbarum, quae in Civitatibus Foederatis ante annum 1870 inventa mox sub familia gallicaudae (sensu lato) comprehensa est. Potiones acerbae e mixtura anteriori, nomine grog, evoluisse censentur.

Acerba e vischio vel whisky sour e vischio, suco limoniorum, saccharo, glacie inlatum, frusto aurantii cerasoque maraschino condito ornatum

Citationem antiquissimam usque hodie notam, ubi de acerba e vischio agitur (sed sine praeceptis), hic e diario Visconsinensi habes, e fabula dialecto Hibernica litteraria utente extracta:

"Fhat, cousin," says I, "appoint the man who starved to death thousands of Confederate soldiers ...?" "The same ..." says me cousin, ... taking a drink ... "Then may God have mercy on your sowl," says I, taking a drink out of me cousin's glass. "Amen," says the Methodist, as he ordered another whisky sour.

("'Quid,' dixi, 'germane, istum promovebis qui milia militum Confoederatorum fame mori mandavit?' 'Eundem,' ait, potum sibi nanciscens. 'Miseretur ergo Dominus animi tui,' dixi potumque ex illius cyatho sorbui. 'Amen,' ait Methodista alteramque acerbam e vischio postulavit.") Praecepta antiquissima anno 1884 a Carolo Paul, pincerna Londiniensi, atque anno 1887 a successore Ieremiae Thomas cauponario Neo-Eboracensi, dantur. Whisky sour e vischio, suco limoniorum, saccharo confectum, frusto aurantii cerasoque maraschino condito ornatum, e glacie obferri solet.

Bibliographia

Eruditio

• "When American meets American" in Atlanta Daily Constitutional (20 Ianuarii 1879)
• Paul Clarke, "Whisky sour" in David Wondrich, Noah Rothbaum, edd., The Oxford Companion to Spirits and Cocktails (Novi Eboraci: Oxford University Press, 2021. ISBN 978-0-19-931113-2) pp. 785-786
• David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) (editio 1a: 2007)

Praecepta

• 1869 : Haney's Steward & barkeeper's manual. Novi Eboraci p. 28 ("Bourbon sour")
• 1874 : The American bar tender. Novi Eboraci: Manhattan Publishing Company p. 10 ("Whiskey sour")
• 1883 : Patsy McDonough, McDonough's bar-keeper's guide (Rochester Novi Eboraci) p. 11
• 1884 : Charlie Paul, American & other drinks (Londinii: T. F. Shaw) p. 16
• 1885 : New guide for the hotel, bar, restaurant, butler, and chef. Londinii: Nicholson p. 140 ("Bourbon sour")
• 1887 : Jerry Thomas, The bar-tender's guide, or How to mix all kinds of plain and fancy drinks [nova ed. ab alio curata] (Novi Eboraci: Dick & Fitzgerald) p. 40
• 1889 : Emile Lefeuvre, Méthode pour composer soi-même les boissons américaines, anglaises, italiennes, etc. p. 31
• 1895 : George J. Kappeler, Modern American drinks; how to mix and serve all kinds of cups and drinks (Novi Eboraci: Merriam) pp. 103-104 apud Internet Archive
• 1896 : Fancy drinks and popular beverages, by the only William. Novi Eboraci: Dick & Fitzgerald pp. 21-22
• 1911 : George R. Washburne, Stanley Bronner, Beverages de luxe. Louisville: Wine & Spirit Bulletin "Whisky sour"
• post 1937 : [William J. Tarling], Approved Cocktails: United Kingdom Bartenders Guild (Londinii: Pall Mall) s.v. "Whisky, Sour"

Nexus externi

• Brian Petro, "Classic Cocktails in History: the Whiskey Sour" apud The Alcohol Professor