1876 Bar-Tender's Guide by Jerry Thomas

84

GINGER LEMONADE.

until they have imbibed all the oil from tbem,and put it with the remainderofthe sugar into ajug; 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 bever.age is made the same way as lemon ade, substituting oranges for lemons.

226. Orgeat Lemonade.

(Use largo bar glass.)

4 wine-glass oforgeat syrup. The juice of half ofa lemon.

Fill the tumbler one-third full of ice, and balance with •water. Shake well, and ornament with benies in season.

227. G-inger Lemonade. Boil twelve pounds and a half oflump-sugar for twenty minutes in ten gallons of water; clear it with the whites of six eggs. Bruise half a pound ofcommon 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 d.ay; it will be ready in two weeks.