You've probably gathered
that I'm a fan of Bourbon and Rye, both of which, technically speaking, are Whiskeys. There's an entire family of cocktails called "sours," closely associated with Whiskeys (and with the family of cocktails knowns Collins). They are a very traditional cocktail, so traditional in fact, that they're included in the 1862 book How to Mix Drinks, by Jerry Thomas. A "sour" is a cocktail that contains a base spirit (typically bourbon or another whiskey, but possibly gin, tequila, vodka, or even brandy) a citrus juice (lemon or lime, or orange—hence the "sour") and some form of sweetener—triple sec, simple syrup, grenadine, or pineapple juice are the most common. Technically, a Margarita and a Sidecar are both "Sours." Brandy was initially favored in the mid-1800s for Sours, but by the end of the century Bourbon was the popular spirit.
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