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A sour is a traditional family of mixed drinks. Sours belong to one of the old families of original cocktails and are described by Jerry Thomas in his 1862 book How to Mix Drinks. The gin sour is a traditional mixed cocktail that predates Prohibition in the United States. It is a simple combination of gin, lemon juice, and sugar. Adding carbonated water to this turns it into a gin fizz. The basic Daiquiri, sometimes called a Daquiri sour, is made with rum, lime juice and simple syrup.

One account of the drink’s origin is that the general manager of the Spanish-American Iron Core Company, which operated the “Daiquiri” mine, ran out of gin one night when making gin sour for his guests, and switched to rum. This rum sour became known as the Daiquiri. The whiskey sour is a mixed drink containing bourbon whiskey or rye whiskey, lemon juice, sugar, and optionally a dash of egg white to make it a Boston Sour. It is shaken and served either straight or over ice. A notable variant of the whiskey sour is the Ward 8, which often is based with either bourbon or rye whiskey, both lemon and orange juices, and grenadine syrup as the sweetener. The egg white sometimes employed in other whiskey sours is generally not included in this variation. Amaretto sour: Amaretto liqueur, lemon juice and sometimes egg white, bitters or sugar syrup.

Caipirinha: Cachaça, sugar, lime, ice in an old fashioned glass. Cypriot brandy sour: Cyprus brandy, lemon cordial and bitters, stirred in a tall glass, and topped with soda or lemonade. Midori sour: Honeydew melon liquor, grenadine, lemon juice. Poured properly, it resembles a green tequila sunrise with visible layers.

Santa Cruz rum, sugar, lemon juice, shaken and strained into a wine glass. Tequila sour: Tequila, lemon juice, lime juice, agave nectar, Bittercube Corazon bitters, egg white. Dooley in Peace and in War, University of Illinois, ISBN 0-252-07029-1. Originally published by Small, Maynard and Co. Online sources cite 1897 as the year of this particular quotation.