Das Mixerbuch by A. Brehmer (1924) — Brehmer 1924, lemon Burgundy bavaroise
| 2 lemon | Lemon juice (fresh) — lemon juice | acid |
| 2 lemon | lemon peel | base |
| 1 liter | boiling water | dilution |
| 1 bottle | Burgundy wine | other |
| 500 g | sugar | sweetener |
- Rub lemon peel on sugar, press lemon juice over it, add boiling water and Burgundy, and serve hot or cold as desired.
Ice: Optional