Applegreen's Bar Book by John Applegreen (1904, p.49) — Applegreen 1904
| 1 whole lemon | lemon peel — lemon rind spiral | base |
| 1 bottle | sarsaparilla — imported sarsaparilla | dilution |
| 1 piece | ice — round piece of ice | other |
- Prepare the lemon spiral as for the Scotch whisky cooler.
- Add a bottle of imported sarsaparilla and serve.
Garnish: Spiral lemon rind
Ice: 1 round piece inside lemon rind spiral
- Nose
- Citrus oil and rooty herbal sweetness lead the aroma.
- Palate
- This is an especially useful crossover entry because it proves the same service grammar could migrate intact from spirits into temperance fountain drinks.
- Finish
- The finish is sweet-herbal, fizzy, and cooling.
- Summary
- A temperance cooler built on the same spiral-rind service logic as its spirituous cousins.