1876 Bar-Tender's Guide by Jerry Thomas

LEMONADE.

8b

221. rEMPEBANCE DBINKS

222. Lemonade.*

(Use large bar glass.)

Thejuice ofhalfa lemon, table-sjjconful ofsugar. 2 or three pieces of orange. 1 table-spoonful ofraspberry or strawberry syrup. Fill the tumbler one-half full with shaved ice, the bal ance with water; dash with port wine,and ornament with fruits in season. (From a recipe by the celebratedSoyer.) Cut in very thin slices 3 lemons, put them in a basin, add half a pound of sugar, either white or brown; bruise all together, add a gallon of water, and stir well. It is then ready. 223. Plain Lemonade.

224. Lemonade.

(Finefor parties.)

Tlie rind of2lemons. Juice of8 large do. 5 lb. ofloaf-sugar. 1 quart of boiling water.

Rub some ofthe sugar,in lumps, on two of the lemons * See recipes Nos. 255, 256, and 25T in"The Manualfor the Manufac tare of Cordials, etc.," at the latter part of this work.