Amara (potio)

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Brandy sour e spiritu vini, sucoque ananatum, glacie immissa, Papho in urbe insulae Cypri oblata

Potio amara, saepissime vocabulo Anglico sour nuncupata, est temetum e variis aquis vitae, suco aut limoniorum aut lumiarum, saccharo, glacie concisa mixtum.[1] Whisky sour, potio huius generis notabilissima, in Civitatibus Foederatis ante annum 1870 inventa est. Haec aliaeque tales amarae mox sub familia cocktail comprehensae sunt. Mixtura autem aquae vitae et sucorum fructuum, quae in potionibus generis sour adhibetur, iam antea inventa est. Eduardus Vernon classis Britannicae admiralis vicarius, ad inebrietatem nautarum diminuendam, potionem mixtam huius generis e rhomio anno 1740 illis ordinavit, grog nuncupatum.[2]

Midori sour ex elixire de melonibus Midori, vodca, sucis limoniorum et lumiarum, aqua carbonica, glacie immissa, Rubribaculi in urbe oblata[3]

Praecepta antiquissima potionum sour ab Ieremia Thomas cauponario Neo-Eboracensi anno 1887 dantur, qui iam Santa Cruz sour e rhomio, Gin sour, Whiskey sour, Brandy sour, Jersey sour e spiritu pomacii, etiam Egg sour enumerat. Philologus linguae Americanae H. L. Mencken potiones amaras tam ex ovis quam elixiribus artificiose compositas relatus est, sed a veris amatoribus deprecatas: annis suae iuventutis bibuli assidue amaras postulavisse ut se mane reficerent: harum ope gastritidem, qua crebriter affecti essent, mederi censuisse.[4]

Cocktails amarae[recensere | fontem recensere]

Ex aquis ardentibus
Ex aquis ardentibus et elixiribus

Notae[recensere | fontem recensere]

  1. The sour is simply a mixture of a hard liquor, sugar, lemon and/or lime juice, and chopped ice, and is usually served strained: #Mencken (1945) p. 255
  2. Paul Senft, "Rum and the Sea: the history of the grog" (25 Februarii 2018)
  3. "What a weekend"
  4. There are fancy forms that contain liqueurs and even eggs, but they are not favored by connoisseurs. In my early days the sour was in great request among bibuli as a morning pick-up: it was supposed to allay the gastritis that so often beset them: #Mencken (1945) p. 256

Bibliographia[recensere | fontem recensere]

Potiones "nationales" Brasiliae et Peruviae: Caipirinha (ad sinistram), quam aliqui in genere amararum comprehendi suadent, et Pisco sour, quam omnes
Historica
Praecepta
  • 1887 : Jerry Thomas, The bar-tender's guide, or How to mix all kinds of plain and fancy drinks. Nova ed. (Novi Eboraci: Dick & Fitzgerald) pp. 39-41
  • 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
  • 1917 : Tom Bullock, The Ideal Bartender s.v. "Applejack Sour" etc.
  • post 1937 : [William J. Tarling], Approved Cocktails: United Kingdom Bartenders Guild (Londinii: Pall Mall) s.v. "Whisky, Sour" etc.
  • 1948 : Ron Daiquiri coctelera cocktail book (Havanae, 1948) p. 24 ("Sours ... here's how a Daiquiri sour is made")