Amaretto Sour was devised in the 1970s as a promotion for almond liquor Disaronno, known then as Amaretto di Saronno. Originally it was just two parts amaretto to one part lemon juice. Nowadays it usually includes egg white and bourbon, and all the better for it.
You might readily assume from its makeup that this is from the Tiki cocktail scene, but the Army and Navy, essentially a Gin Fizz but with Orgeat replacing the sugar syrup, likely came from the Army and Navy officers’ club in Washington after an inter-forces football match, or so legend has it.
On seeing the ingredients you may well ask what makes this different from a Tom Collins. Well Gin Fizz are shaken with ice to make them cold and foamy then strained, while Tom Collins are just stirred over ice and are relatively flat.
Another classic, created by George Mulholland with Patxaran, a herbal liqueur made from sloe berries in El País Basco and Navarra. Politely put, it is an acquired taste and could be pretty rough until we discovered the delightful Patxaran Gaizka, family-made in small runs in the Basque region since 1831.
In essence, a sort of classy Whisky Sour, it was created by Sam Ross, at Milk & Honey, NYC, in the early 2000s. The game changer, beyond the honey, was to float a slug of smoky Islay whisky on the top, exuding peaty aromas before the drinker has even got their lips to the glass.
Pisco is a South American spirit, derived from the Quebranta, or a few other specified grapes, therefore technically a brandy. Chile and Peru, the sole source, both vigorously claim to be the originators, though the town of Pisco in Peru may offer us a clue.
Sazerac has its roots in 1850s New Orleans, home to Peychaud’s bitters. The original base was Sazerac de Forge et Fils, a cognac. However in the 1870s, when phylloxera struck French vineyards and it was in short supply, this was switched to local rye whiskey and it stuck although some bartenders have now reverted to cognac.
Yet another sour, this time with bourbon, but a most popular one. With the egg white, it can be called a Boston Sour. With a splash of red wine floated on top, over the back of a spoon, it becomes a New York Sour. Sounds quite disgusting.