Orange Lemonade

New and Improved Bartenders' Manual by Harry Johnson (1900, p.206) — Harry Johnson 1900

1. Add the sugar, lemon juice, and the juice of one or two oranges to a large bar glass.
2. Fill the glass with shaved ice.
3. Fill the balance with water.
4. Shake or stir well, dress the top with fruit in season, and serve with a straw.

Garnish: Seasonal fruit

Ice: Shaved ice

Nose

Fresh orange leads, with lemon giving just enough lift to keep the drink from becoming flatly sweet.

Palate

This is a fuller and sunnier lemonade variant, using orange to broaden the citrus profile while still relying on the same sugar-water-refreshment logic.

Finish

The finish is cool, fruity, and clean.

Summary

A bright citrus cooler that shows Johnson's serious treatment of the temperance-refreshment branch.

Orange Lemonade matters because it shows the non-alcoholic side borrowing the same ice, fruit, and presentation grammar as cobblers and punches. Johnson treats such drinks as proper bar work, not as an afterthought.

Even this simple drink is expected to be dressed attractively and served cold with enough citrus and sugar to read as generous rather than thin.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.40)

1. Shake the ice, sugar, orange juice, lemon juice, and water, dress with fruit, and serve with a straw.

Ice: Ice

Julian's Recipes by Julian Anderson (1919, p.10)

1. Shake the sugar, lemon juice, orange juice, shaved ice, and water.
2. Dress the top with orange and fruit and serve with a straw.

Garnish: Orange slice and seasonal fruit

Ice: Shaved ice