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

84 GINGEK LEMONADE, ■until they ha'\'e imbibed all the oil from them, and put it ■\vith the remainder of tlve sugar into a jug ; add the lemon juice (but lio 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 beverage is made the same way as lemon ade, Bubstitutimj: oranges for lemons.

226. Orgeat Lemonade,

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(Use largo bar glass.)

■J wine-glass of orgeat syrup. The jiiicc of half of a lemon.

rill the tumbler one-third full of ice, and balance with water. Shake well, and ornament with lierries in season.

227. Ginger Lemonade. Boil twelve pounds and a half of lump-sugar for twenty minutes in ten gallons of water ; clear it with the whites of six eggs. Bruise half a pound of common 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 day; it will be ready in two weeks.