Apollinaris Lemonade

Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.33)

1. Set a large goblet with ice in front of the customer.
2. Dissolve the sugar and lime juice in part of a bottle of Apollinaris, pour into the prepared goblet, fill with the balance, decorate, and serve with straws.

Garnish: Decorated top

Ice: Cube ice

This is useful evidence of branded mineral-water lemonade as a distinct service form rather than a generic soda substitute.

The customer-facing prepared goblet and table-side finishing are part of the service logic.

The Mixicologist by C. F. Lawlor (1895, p.68) — C. F. Lawlor 1895

1. Mash one whole lemon with one large spoonful of sugar in a lemonade glass.
2. Half fill with ice and fill up with Apollinaris water.
3. Stir and strain into a thin glass, adding fruit.

Garnish: Seasonal fruit

Ice: Half-filled

Nose

Fresh lemon and mineral sparkle rise sharply.

Palate

It is brighter and more vivid than plain still-water lemonade, with the mineral water making the drink feel closer to a cooler or soda-fountain specialty.

Finish

The finish is crisp, citrusy, and sparkling.

Summary

A mineral-water lemonade that helps connect plain lemonade service to the wider effervescent branch of bar refreshment.

Apollinaris Lemonade matters because it shows premium branded mineral water becoming part of the bar's flavour and service vocabulary. That is a small but meaningful modernising step.

Mashing the whole lemon rather than simply squeezing juice gives a more rustic and aromatic profile; strain carefully to keep it pleasant.

Compared with plain Lemonade, this is livelier and more mineral. Compared with Soda Lemonade, it feels slightly more premium and branded.

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.46)

1. Add the sugar and lemon juice to a mixing glass and fill with fine ice.
2. Fill the balance with Apollinaris water, stir well with a spoon, and serve with straws.

Ice: Fine ice

This is a useful mineral-water lemonade checkpoint from a period when branded table waters still carried distinct prestige.

The specific use of Apollinaris matters more than any garnish here.

Jack's Manual by J. A. Grohusko (1910, p.33)

1. Build the powdered sugar, cracked ice, lemon juice, and Apollinaris water in a large glass.
2. Serve with straws.

Ice: Cracked ice

Julian's Recipes by Julian Anderson (1919, p.20)

1. Build the shaved ice, lemon juice, powdered sugar, and Apollinaris water in a large mixing glass and stir with a spoon.
2. Strain into a fizz glass and serve.

Ice: Shaved ice