Variants (9)
Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.35)
- Make the same as a plain lemonade.
- Use seltzer water instead of plain water and serve cold.
Garnish: Decorated top
Ice: Cube ice
This is a useful carbonated branch point between plain lemonades and the broader soda-water long-drink field.
The only change is the mixer, but that change places the drink firmly in the charged-water service world.
The Mixicologist by C. F. Lawlor (1895, p.68) — C. F. Lawlor 1895
- Make the drink in the same manner as Apollinaris Lemonade, using Seltzer or Imperial water.
Garnish: Seasonal fruit
Ice: Half-filled
- Nose
- Lemon and brisk mineral bubbles lead the aroma.
- Palate
- It is very close to the Apollinaris version, but the point is the service flexibility and branded-water substitution logic.
- Finish
- The finish is bright, sparkling, and refreshing.
- Summary
- A parallel mineral-water lemonade branch showing how branded waters differentiated otherwise similar refreshers.
The explicit note about Wagner's Imperial water is useful evidence of the branded mineral-water ecosystem surrounding late nineteenth-century bar service.
As with Apollinaris Lemonade, careful straining keeps the muddled-lemon method from becoming harsh.
Compared with Apollinaris Lemonade, this is a brand and water-choice variation rather than a deeper structural change.
Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.95)
| 3 dashes | lemon juice — Source says three or four dashes. | acid |
| 1 large spoonful | sugar | base |
| seltzer — Fill the balance with seltzer. | dilution |
| ice — fine ice | other |
- Build the sugar, lemon juice, and fine ice in a mixing glass.
- Fill the balance with seltzer, spoon well, and serve with straws.
Ice: Fine ice
Daly's Carrie Nation joke is a useful period temperance-culture marker.
Its simplicity is the point: this is straight bar lemonade service without spirit or wine edging.
The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.209)
| 5 dashes | lemon juice — Source says four to six dashes. | acid |
| 1.5 tablespoonfuls | sugar | base |
| seltzer — Fill with seltzer. | dilution |
| ice — Use a few lumps of ice. | other |
- Add the sugar, lemon juice, and a few lumps of ice, fill with seltzer, stir with a spoon, and serve.
Ice: Lump ice
Source says no fruit.
Jack's Manual by J. A. Grohusko (1910, p.83)
| 2 lemons | lemon juice — Juice of 2 lemons. | acid |
| 2 tablespoonfuls | sugar | base |
| 1 fill | seltzer — syphon seltzer | dilution |
| 4 small lumps | ice — broken ice | other |
- Add the sugar, lemon juice, and broken ice to the large glass.
- Fill up the glass with syphon seltzer, stir well with a spoon, and serve.
Ice: Broken ice
The Buffet Blue Book by John H. Considine (1912, p.49)
| 5.5 dashes | lemon juice — Source gives 5 or 6 dashes. | base |
| seltzer — Fill up. | dilution |
| 1 tablespoonful | sugar | sweetener |
| 2.5 lumps | sugar — sugar lumps | sweetener |
- Build the lemon juice and sugar in a large bar glass.
- Fill up with seltzer, stir with a spoon, and serve.
Ice: None
The sugar line is OCR-soft and preserved conservatively.
Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.41)
| 6 dash | lemon juice — Lemon juice | acid |
| 1.5 tablespoon | sugar — Sugar | base |
| seltzer — Seltzer water | dilution |
| 5 small lump | ice — Broken ice | other |
- Combine the sugar, lemon juice, and broken ice, fill with seltzer water, stir with a spoon, and serve.
Ice: Ice
Bartenders' Manual by Bartenders Association of America (1913, p.41)
- Build in the glass and stir well.
Ice: Ice
Down the Hatch by "Paul" (1920, p.25) — Down the Hatch 1920
- Stir well with spoon and strain into long thin glass.
- Fizz with seltzer and drink while effervescent.
This matters because it preserves another serious temperance lemonade shaped by cocktail-era bar technique rather than domestic soft-drink simplicity.
The instruction to drink while effervescent is the key point here.