Soda Lemonade

Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.35)

1. Make the same as a plain lemonade.
2. Use syphon or plain soda instead of water and serve cold.

Garnish: Decorated top

Ice: Cube ice

This helps show how lemonade logic shades directly into the soda-water bar repertoire.

Boothby's distinction from plain lemonade lies entirely in the charged-water finish.

The Mixicologist by C. F. Lawlor (1895, p.69) — C. F. Lawlor 1895

1. Take the sugar, lemon juice, one bottle of plain soda water, and two or three small lumps of ice.
2. Stir up well and serve with straws or strain.

Ice: Two or three small lumps

Nose

Fresh lemon and soda lift the aroma cleanly.

Palate

It is brighter and more direct than the muddled whole-lemon mineral-water forms, with a cleaner soda-fountain profile.

Finish

The finish is brisk, sparkling, and citrus-led.

Summary

A straightforward soda-fountain lemonade that sits at the centre of the effervescent refreshment branch.

This entry helps show how many near-neighbour lemonade forms late bars actually maintained. Those distinctions may look small now, but they mattered to service style, branding, and customer preference.

The drink can be strained or served with straws, which suggests a small but meaningful flexibility in texture preference.

Compared with Apollinaris and Seltzer Lemonade, this is cleaner and more direct. Compared with still-water Lemonade, it takes a clear step toward soda-fountain service.

The Cocktail Book a Sideboard Manual for Gentlemen (1901, p.69)

1. Combine the sugar, lemon juice, ice, and bottle of plain soda in a large glass.
2. Stir well with a spoon, remove the ice, and serve.

Ice: Three or four lumps

This is a good witness for carbonated temperance service built with the same precision as alcoholic long drinks.

The instruction to remove the ice after stirring is a small but useful service detail.

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.26)

1. Dissolve the sugar in a squirt of seltzer and add the lemon juice and bottle of plain soda water.
2. Fill the glass with fine ice, spoon well, and serve with straws.

Ice: Fine ice

This helps preserve the charged-water lemonade branch as a serious mixed-drink form rather than mere refreshment.

The spooned fine-ice service keeps it in the same working-bar grammar as many alcoholic long drinks.

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.210)

1. Make the drink as seltzer lemonade, using one tablespoonful of sugar and substituting soda for seltzer.

Ice: Lump ice

Jack's Manual by J. A. Grohusko (1910, p.81)

1. Add the sugar, lemon juice, and lump of ice to the glass.
2. Add the bottle of club or lemon soda, ornament with fruits in season, and serve with straws.

Garnish: Seasonal fruit

Ice: 1 lump ice

The Buffet Blue Book by John H. Considine (1912, p.51)

1. Prepare the drink in the same manner as Seltzer Lemonade, substituting soda for seltzer.
2. Serve in a thin glass.

This entry is explicitly substitution-based in the source.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.41)

1. Combine the sugar, lemon juice, and broken ice, add the plain soda water, stir well, remove the ice, and serve.

Ice: Ice

Bartenders' Manual by Bartenders Association of America (1913, p.42)

1. Build in the glass, stir well, and remove the ice.

Ice: Ice