Recommended The Bar-Tender's Guide by Jerry Thomas (1862, p.90) — Jerry Thomas 1862
| 2 tbsp | Fruit syrup base — fruit juice syrup | base |
| 6 oz | water — water | dilution |
| 1 tsp | Carbonate of soda — carbonate of soda | other |
- Prepare a fruit syrup by boiling filtered fruit juice with powdered sugar and tartaric acid.
- To serve, fill a half-pint tumbler three parts full of water and add two tablespoonfuls of the syrup.
- Stir in a small teaspoonful of carbonate of soda briskly.
- Nose
- Fresh fruit and active sparkle lead the nose.
- Palate
- It is playful, fruity, and effervescent, sitting somewhere between homemade soda and fruit sherbet.
- Finish
- The finish is lively, sweet, and quickly fading.
- Summary
- A modular fruit-fizz system that makes refreshment feel both homemade and engineered.
Effervescing Draughts matter because they merge fruit-preserve logic with active soda chemistry. They form a genuine bridge between the shrub/cordial world and the later commercial soda fountain tradition.
Brisk stirring is crucial to wake the soda without letting the whole effect vanish before the drink reaches the lips.
This is one of the clearest convergence points in the temperance section: fruit syrup, acid management, and instant fizz all meeting in a single family.