1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

84^

GINGEB LEMONADE.

nntil they have imbibed ail the oil froni them, and put ît witli the remaiuder of the sugar into a jug ; add the lemon juice (but no pips), and pour over the "whole a quart of boiling water, When the sugar is dissolved, strain the Icmonade throngh a piece of muslin, and, when cool, It will be ready for use. The lemonade will be m\ioh improved by havîng the white of an egg beaten up with it ; a little sherry mixed with it aiso m^es this beverage much nieer. 225. Orangeade. This agreeable beverage is naade the same way as lemon ade, Bubstituting oranges for lemons.

226. Orgeat Lemonade.

(Use largo bar gloss.)

•J wine-glass of orgeat syrup. The juice of half of a lemon.

Fill the tumbler one-third fuU of ice, and balance with water. Shake well, and omament with beriies in season,

227. G-inger Lemonade. Boil 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 of common gînger, 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 caak the next day ; it will be ready in two wceks.