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1940s Claret Lemonade


2 oz Claret
juice of 1 lemon
 2 tsps powdered sugar
Fill water

Fill 12 oz. Tom Collins glass filled with shaved ice. Add juice of lemon, sugar, and enough water to fill glass with just enough room to float Claret. Stir well. Decorate with slice of orange, lemon and a cherry. Serve with straws.

From the book: Old Mr Boston's De Luxe Official Bartender's Book compiled and edited by Leo Cotton (Ben Burke, Inc, 1941)