Acerba (potio)

[thumb|upright=0.75|*Brandy sour* e [spiritus vini|spiritu vini, sucoque ananatum, glacie immissa, Papho in urbe insulae Cypri oblata]]
Potio **acerba**, saepissime vocabulo Anglico *sour* nuncupata, est temetum e variis aquis vitae, suco aut limoniorum aut lumiarum, saccharo, glacie concisa mixtum. Acerba e vischio, potio huius generis notabilissima, in Civitatibus Foederatis ante annum 1870 inventa est. Haec aliaeque tales acerbae mox sub familia *gallicaudae* 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.

[thumb|upright=0.75|*Midori sour* ex [elixire de melonibus *Midori*, vodca, sucis limoniorum et lumiarum, aqua carbonica, glacie immissa, Rubribaculi in urbe oblata]]
Praecepta antiquissima potionum *sour* a Jerry 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 acerbas tam ex ovis quam elixiribus artificiose compositas relatus est, sed a veris amatoribus deprecatas: annis suae iuventutis bibuli assidue acerbas postulavisse ut se mane reficerent: harum ope gastritidem, qua crebriter affecti essent, mederi censuisse.

## Potiones mixtae acerbae 
; Ex aquis ardentibus
* *Applejack sour*
* *Brandy sour*
* *Caipirinha*
* *Daiquiri sour*
* *Gin sour*
* *Pisco sour*
* *Tequila sour*
* *Whisky sour*

[thumb|upright=1.25|Potiones "nationales" [Brasiliae et Peruviae: *Caipirinha* (ad sinistram), quam aliqui in genere acerbarum comprehendi suadent, et *Pisco sour*, quam omnes]]
; Ex aquis ardentibus et elixiribus
* *Amaretto sour*
* *Kamikaze*
* *Margarita*
* *Midori sour*
* *Sidecar*
* ''*

## Notae 
## Bibliographia 
[thumb|[Pisco sour quae *aguaymanto sour* nuncupatur ex aqua vitae *pisco* sucoque *Physalidis peruvianae*, glacie adiecta, fit]]
; Historica
* 
*  (editio 1a: 2007)
* 

; Praecepta
* 1867 : *The American barkeeper* pp. 11, 14 ("Gin sour, Rum sour")
* 1869 : *Haney's Steward & barkeeper's manual*. Novi Eboraci p. 28 ("Brandy sour, Santa Cruz sour, Gin sour, Bourbon sour")
* 1871 : E. Ricket, C. Thomas, *The gentleman's table guide*. Londinii p. 41 ("Brandy sour ... any other spirits can be used")
* 1874 : *The American bar tender*. Novi Eboraci: Manhattan Publishing Company p. 10 ("The brandy sour is made the same as the brandy fix"; "Santa Cruz sour, Whiskey sour, Egg sour, Gin sour")
* 1884 : O. H. Byron, *The modern bartender's guide* pp. 64-67 ("Apple jack sour, Brandy sour, Champagne sour, Continental sour, Egg sour, Gin sour, Jamaica rum sour, Medford rum sour, St. Croix sour, Whisky sour")
* 1885 : *New guide for the hotel, bar, restaurant, butler, and chef*. Londinii: Nicholson Textushttps://euvs-vintage-cocktail-books.cld.bz/1885-New-Guide-Hotel-Bar-Restaurant/140/ p. 140 ("Bourbon sour ... Santa Cruz rum, gin, and other sours are made as above")
* 1887 : Jerry Thomas [et al.], *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 ("Santa Cruz sour, Gin sour, Whiskey sour, Brandy sour, Jersey sour, Egg sour")
* 1891 : William T. Boothby, *Cocktail Boothby's American bar-tender*. Franciscopoli no. 289 ("Sours: Brandy sour ...")
* 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*
* 1896 : *Fancy drinks and popular beverages, by the only William* (Novi Eboraci: Dick & Fitzgerald) pp. 21-22
* 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")

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