1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

LEMONADE.

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2^1. rEMPEHANCE DRINKS.

222. LemLonade.*

(Use largo bar glass.)

Tlic juice oflialf a lemon. table-spoonful of sugar. 2 or three pieces of oi'ange. 1 table-spoonful of rasjjberry or strawberry sjrnp. Fill the tumbler one-half full with sliaved ice, the bal ance with water; dash with port wine,and ornament with fruits in season.

223. Plain Lemonads.

(From a recipe by tbc celebrated Soycr.) 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.

224. liOmonade.

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(Flnofor parties.)

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Tlie rind of2lemons.

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Jnice of3 large do. s lb. ofloaf-sugar. 1 quart of boiling water. Rub some ofthe sugar, in lumps, on two of the lemons * See recipes Noa. 255, 256, and 257 in"The Manualfor the Manv/aO' ture of Cordials, etc.," at the latter part of tliis work.