1 tsp Simple Syrup
2 tsp Lemon Juice
1 wineglass Hermitage Whiskey (2 oz Bulleit Bourbon)
Stir with ice and strain into a Sour glass pre-rinsed with apricot liqueur (Rothman & Winter). Add a dash of seltzer (omitted) and float a little claret on top (1/2 oz Bear Flag Red).
After the Rocket, I decided to go even older with a drink I spotted in James Maloney's 1900 book, The Twentieth-Century Cocktail Guide for Mixing Fancy Drinks. The Bell-Ringer Sour had Maloney's trademarked apricot liqueur rinse that I last utilized in his Manhattan Bell-Ringer; I was also drawn to the Bell-Ringer Sour for I was excited to use my new batch of pineapple gomme syrup again. Moreover, on top of this drink was a float of red wine that worked so well in the New York Sour.