Sours are one of the oldest categories of cocktails.  Jerry Thomas wrote about them in 1862.  They are basically a spirit with juice and a sweetener.  Using that simple definition, the sour family includes everything from whiskey sours, amaretto sours, daiquiris, margaritas and many Tiki drinks.  Gary Regan, in his book The Joy of Mixology, (a book I recommend and is available here), divides sours into several different groups.  For simplicity’s sake, I’ll leave out the details.

These are all shaken drinks.  Some you can add egg white to create a nice foam and silky texture.  These are also easy to change and adapt to your individual taste.