Source: The Bartender's Guide: How To Mix Drinks page: 19
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.
1 table-spoon raspberry syrup
Ingredient: raspberry syrupWhat it is: Syrup
Raspberry and sugar syrup.
1 tea-spoon Curaçao
1 wine-glass Jamaica rum
Ingredient: Jamaica rumWhat it is: Rum
Generic term for dark rum from Jamaica. Dark rum differs from gold in that some residual molasses is retained in the final product, in order to slightly sweeten the flavor. Very popular in the late 1800s and superior to most New England rums. Modern approximations include Inner Circle, Gosling's Black Seal and Pusser's Navy Rum.
1/2 wine-glass brandy
Ingredient: brandyWhat it is: Brandy
Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.
1/2 lemonjuice(Use large bar glass.)
Ingredient: lemonWhat it is: Fruit
Common name for Citrus limon.
Fill with shaved ice, shake well, dash with port wine, and ornament with fruits in season. Imbibe through a straw.