A direct descendant of punch, the basic sour forms the template for a host of modern drinks. First mentions of the sour, made from a base spirit, citrus, sugar and water and served neat in a small bar glass, can be traced to the mid-19th century in the United States. The name—a reference to the citrus component—is a bit misleading, as the contents can be quite sweet depending on the ratio of citrus to sweetener, and any additional cream, eggs, fruit or other spirits included in the mix. The Whiskey Sour may be the most recognizable iteration of the category, though other variations tend to be called by more theatrical names: the Daiquiri (rum), the Southside (gin). A common historical embellishment in the late-19th century for the whiskey version included floating a cap of red wine on the drink and was dubbed the New York Sour.