I posted some follow-up at SOLO on that 10th Anniversary Thread. In that post, I mentioned the Classic Brooklyn Egg Cream, in my attempts to explain what I meant by "seltzer" (my drink of choice):
Seltzer is seltzer-water, or carbonated water, or soda-water. It's like club soda (without the sodium) or mineral water (without the minerals). I add this explanation because anytime I've traveled out of the NYC area, and I order Seltzer, some waiter or waitress thinks I mean "Alka-Seltzer" or "Bromo-Seltzer" for the tummy. But seltzer is a classic New York drink. You can even make Egg Creams with seltzer. (I'd add another footnote to this footnote, but that's not standard academic practice. Suffice it to say: Egg Creams do not include Eggs or Cream. See here for instructions on how to make a classic New York Egg Cream. Also see here. And yes, we have real seltzer water delivered to our home in Brooklyn.)
All I can say is: If you've never had a Brooklyn Egg Cream, you've never had a refreshing drink! There are all sorts of debates as to how to make it. The ingredients are simple: syrup (chocolate, but some heretics use vanilla), milk, and seltzer. Some add the milk and seltzer first and stir in the chocolate syrup; some add seltzer and chocolate syrup first and stir in the milk.
But I love the original Brooklyn Egg Cream. Some insist this is the Bronx Egg Cream and that the Brooklyn Egg Cream starts with seltzer and milk, instead of chocolate syrup.
But this is the recipe I learned, growing up in Brooklyn:
Begin with chocolate syrup; in a tall 8 oz. glass (glass is the only way to go!), add about 3/4 of an inch-to-an inch of syrup; then another inch or so of milk; then add seltzer from a Seltzer Bottle (only resort to a newly-opened can of seltzer if you're desperate).
And there you have it: The Classic Brooklyn Egg Cream, with a nice thick white foam at the top, and a delicious carbonated beverage that will quench your thirst. Great for the "Dog Days" of August.