Brandy Sour

There is a good chance that the first sours ever assembled were made with brandy.  I say this because brandy is found in the birthing recipes of many different drinks.  Also, David Wondrich tells us that brandy was "the early favorite" base spirit to use in sours.

We are making the ancesteral Brandy Sour here stripped down to only the very necessary ingredients and stirred in the serving glass.  It is quick to make and the ingredients are easy to lay your hands on.  This is before it was tarted up with various liqueurs, more intricate garnishes and egg whites.

This is a good travel drink to make in a hotel room.  Pack (in your checked luggage) brandy in a taped, bagged Sigg container, sugar in a double ziplock bag and several lemons with a peeler.  The water is available at your destination and you only need a glass, spoon and some ice to prepare the drink.  OK, you may have to go find a plastic knife to cut the lemon (I've been there).

I tend to use Cognac in a Brandy Sour though any quality brandy should do.