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

87

GINGER WINE.

bier three parts full of water, and add two tahle-spoonfuls of the syrup. Tlien stir in briskly a small teaspoonful of carbonate of soda, and a very delicious drink will be formed. The color may be improved by adding a very small portion of cochineal to the sjTup at the time of boiling. 236. Ginger "Wine. Put twelve pounds ofloaf-sugar and six ounces of pow dered ginger into six gallons of Avater; let it boil for an hour, then beat up the Avhites of half a dozen eggs with a Avhisk, and mix them Avell Avith the liquor. "When quite coM put it into a barrel, Avith six lemons cut into slices, and a cupful of yeast; let it Avork 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.