1862 The Bartender's Guide price $2,50 by Jerry Thomas

84

GINGER LEMONADE.

until they have imbibed all the oil from them, and put it with the remainder of the sugar into a jug ; add the lemon juice (but no pips), and pour ovej- the whole a quart of boiling water. When the sugar is dissolved, strain the lemonade through a piece of muslin, and, when cool, it will be ready for use. The lemonade will be much improved by having the white of an egg beaten up with it ; a little sherry mixed with it also makes this beverage much nicer.

Orangeade.

225.

made the same way as lemon-

This agreeable beverage is

ade, substituting oranges for lemons.

Orgeat Lemonade,

226.

(Use large bar glass.)

wine-glass of orgeat syrup. The juice of half of a lemon. Fill the tumbler one-third full of ice, and balance with water. Shake well, and ornament with berries in season.

227. Ginger Lemonade.

Boil twelve pounds and a half of lump-sugar for twenty minutes in ten gallons of water ; clear it with the whites of six eggs. Bruise half a pound of common ginger, boil with the liquor, and then pour it upon ten lemons pared. When quite cold, put it in a cask, with two table-spoonfuls of yeast, the lemons sliced, and half an ounce of isinglass. Bung up the cask the next day ; it will be ready in two weeks.