Source: Bartender's Manual or How To Mix Drinks of the Present Style page: 78
1 table-spoon sugar
Ingredient: sugarWhat it is: Additive
Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
5 to 6 dash lemonjuice
Ingredient: lemonWhat it is: Fruit
Common name for Citrus limon.
1 large bar glass icefine
Ingredient: iceWhat it is: Additive
The new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
1 wine-glass sherry wineor claret or port wine, whichever maybe desired(Use a large bar glass.)
Ingredient: sherry wineWhat it is: Sherry
Fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called vino de Jerez. Typically dry, "fino" sherry when only the generic name is used.
Fill up the balance with water, shake well and dress the top with fruit; serve with a straw.
This is a favorite drink in Italy.