Source: Bartender's Manual or How To Mix Drinks of the Present Style page: 62
1 table-spoon sugar
Ingredient: sugarWhat it is: Additive
Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
6 to 8 dash lemonjuice
Ingredient: lemonWhat it is: Fruit
Common name for Citrus limon.
3 to 4 lump icebroken
Ingredient: iceWhat it is: Additive
The new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
1 bottle soda water(Use a large bar glass.)
Ingredient: soda waterAlso Known As: seltzer, sparkling water, fizzy water What it is: Additive
Water which is carbonated and thus made effervescent by the addition of carbon dioxide gas under pressure. In 1767 Englishman Joseph Priestley invented soda water, also known as Carbonated water, when he first discovered a method of infusing water with carbon dioxide when he suspended a bowl of water above a beer vat at a local brewery in Leeds, England.
Stir up well with a spoon remove the ice and serve.
Open the soda beneath the counter, to avoid squirting part of it over the customer.