New and Improved Bartenders' Manual by Harry Johnson (1900, p.232) — Harry Johnson 1900
| Lemon juice (fresh) — lemon juice | acid | |
| 1 tbsp | sugar — sugar | base |
| water — water | dilution | |
| Seasonal fruit — fruit | garnish | |
| ice — fine ice | other | |
| 1 wine-glass | Wine — wine | other |
- Add the sugar and lemon juice to a large bar glass.
- Fill the glass with fine ice and add the desired wine.
- Fill the balance with water and shake well.
- Dress the top with fruit and serve with a straw.
Garnish: Seasonal fruit
Ice: Fine ice
- Nose
- Citrus leads, with the chosen wine shaping whether the aroma leans dry, fruity, or darker and richer.
- Palate
- This is a very revealing crossover drink, blending lemonade logic with wine service and allowing multiple wine personalities inside the same basic structure.
- Finish
- The finish is cool, citrusy, and wine-dependent in tone.
- Summary
- A wine-led lemonade that shows how temperance and wine-service logics could overlap in a single adaptable format.
Johnson notes that it is a favourite in Italy, which is helpful evidence for the cosmopolitan and national framing of certain drinks in turn-of-the-century bar literature.
Choice of wine is part of the drink's identity rather than mere substitution. The bartender is expected to shape the drink to the desired wine character.