1864 Bar Tender's Guide price $2 00 by Jerry Thomas

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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 over 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. 225. Orangeade. This agreeable beverage is made the same way as lemon ade, substituting oranges for lemons.

226. Orgeat Lemonade. (Dso 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 i>our 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 d.ay; it will be ready in two weeks.