The Ideal Bartender by Tom Bullock (1917, p.40) — Bullock 1917
| 4 dashes | Lemon juice (fresh) — Lemon Juice | acid |
| 1 dash | Lime juice (fresh) — Lime Juice | acid |
| 0.25 jigger | brandy | base |
| 3 dashes | gum syrup — Gum Syrup | base |
| Seltzer water — Apollinaris or Seltzer | dilution | |
| 1 teaspoonful | Abricontine or Green Chartreuse — Source leaves the modifier choice open. | modifier |
| claret — Topped off with a little claret. | other | |
| 0.5 jigger | Tokay or Sweet Catawba wine — Tokay or Sweet Catawba Wine | other |
- Fill a large bar glass three-quarters full of shaved ice.
- Stir well, strain into a fancy sour glass, dress with fruits, dash with Apollinaris or seltzer, top with a little claret, and serve.
Garnish: Fruits
Ice: Shaved ice
This matters because Bullock preserves a late sour line still willing to layer wine, cordial, sparkling water, and top-off wine in one dressed glass.
The sparkling dash and claret top are essential to the drink's structure and should not be normalized away.