Source: The Bartender's Guide: How To Mix Drinks page: 58
1 tea-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.
1/2 wine-glass water
Ingredient: waterWhat it is: Additive
Ubiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.
1 wine-glass gin (Jenever)
Ingredient: gin (Jenever)Also Known As: Holland gin, , Dutch gin, Genever What it is: Gin
Also called Holland Gin or Genever, it is a juniper-flavored and strongly alcoholic traditional liquor of the Netherlands, Belgium and Northern France, from which gin evolved.
1 piece icesmall lump(Use small bar glass.)
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).
Stir with a spoon.