The addition of citrus juice to booze was such an obvious combination that it’s impossible to pin down its true point of origin. Sailors of yore learned to combat scurvy with citrus fruits that offer vitamin C. Lime juice mixed with Caribbean rum kept the British sailors healthy, if not tipsy, and spawned the nickname “limeys.” In any case, the concept of cocktails became popular among landlubbers, the first mixes being punches made with hard liquor, fruits, sweeteners, and a bit of water. An early cocktail recipe book, “How to Mix Drinks: Or, the Bon-Vivant’s Companion,” written in 1862 by American bartender Jerry Thomas, holds the first mention of a “sour.” One section of the book, “Fixes and Sours,” lists a Brandy Sour, Gin Sour, and rum-based Sour, each of which is made with its namesake liquor and part of a lemon pressed into the glass with sugar and a …