Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.29)
| 6 lemon | lemon juice — juice of six lemons | acid |
| 1 bottle | Wine — Boothby leaves the brand open. | base |
| 0.5 pint | water — boiling water | dilution |
| 1 sprig | mint — mint or verbena | other |
| 6 large spoonful | sugar | sweetener |
- Dissolve the sugar and lemon juice in boiling water.
- Heat the wine to a boil, add the flavored water, spice well, add mint or verbena, and serve.
Garnish: Mint or verbena
This is a useful large-format hot-wine checkpoint because it preserves herb finishing and lemon-driven acidity inside the category.
The drink depends on separately flavored hot-water preparation before being married to the heated wine.