Sort of an expanded whiskey sour, this classic is supposed to be from the 19th century though it doesn’t really feel much like that kind of drink. And it probably isn’t, or at least not the one below. Even David Wondrich’s chosen recipe in Imbibe! is post-repeal. This really seems like the 20th century, at home in the 1930s and oddly more so in the 60s or 70s with its orange juice and touch of grenadine. I like the proportions given in Wondrich’s Esquire article. The Lock-Ober recipe is similar.
2 1/2 oz rye
3/4 oz fresh orange juice
3/4 oz fresh lemon juice
1 tsp grenadine
Shake with ice and strain into a chilled cocktail glass. Amarena or brandied cherry. SOURCE: COMPOSITE
Some notes on my cocktail life in San Francisco—mostly thoughts about classics or an idea I’m working on. Once in a while, I even go out and drink someone else’s liquor. (I try to take pictures to prove it.)