The Up-to-Date Bartender's Guide by Harry Montague (1913, p.47)
| 2 sliced | lemon — lemons | acid |
| 2 gallons | water | base |
| 2 tablespoonfuls | ginger — ground ginger | other |
| 1 pint | yeast | other |
| 2 pints | Molasses | sweetener |
- Stir the water, sliced lemons, ginger, molasses, and yeast together.
- Set aside for 24 hours, then bottle and secure the corks.