1876 Bar-Tender's Guide by Jerry Thomas

87

GINGER WINE.

bier thi-ee parte full of water, and add two table-spoonfuls of the syi-up. Then stir in briskly a small teaspoonful of carbonate of soda, and a very delicious di-ink will he formed. The color may be improved by adding a very small portion of cochineal to the syrup at the time of boiling. 236. Ginger "Wine. Put twelve pounds ofloaf-sugar and six ounces of pow dered ginger into six gallons of water; let it boil for an hour, then beat up the whites of half a dozen eggs with a whisk,and mix them well with the liquor. T^en quite cold put it into a barrel, with six lemons cut into slices, and a cupful of yeast; let it work for three days, then put in the bung. In a week's time you may bottle it, and it will be ready for immediate use.

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