1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

8i

GINGER LEMONADE.

until tliey have imbibed all the oil from tbem,and put it with the remainder ofthe sugar into ajug; add the lemon juice (but no pips), and pour over the "whole a quart of boding "water. "When the sugar is dissolved, strain the' lemonade tlrrougb a piece of musbn, and, when cool, it wdl be ready for use. The lemonade "wdl 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 m'cer.

225. Orangeade. This agreeable beverage is made thesame"way aslemon-' ade,substituting oranges for lemons.

226, Orgeat Lemonade.

(Use largo bar glass.)

^ wine-glass oforgeat syrup. The juice ofhalf ofa lemon.

Fid the tumbler one-third full of ice, and balance with water. Shake wed,and ornament with berries in season.

227. Ginger Lemonade. Bod twelve pounds and a half oflump-sugar for twenty minutes in ten gallons of water; clear it with the whites ©f six eggs. Bruise half a pound ofcommon ginger, bod with the liquor, and then pour it U230n 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 j it wdl be ready in two weeks.