1888 Harry Johnson's new and improved bartender's manual (1888)

-100 -

3 pints of green tea; 1 l)ound of loaf sugar; jmce of 6 lemons; 1 /2 pineapple cut rn small slices; Dissolve the sugar in the t ea, add other materials served iced. . 238. ENGLISH CURACOA. • 6 ounces of very thin orange peel; 1 pint of Whiskey; Place the orange peel in a bot tle, which will bold a quart with the whiskey ; cork tightly and let the contents r emain for 10 to 12 days, shaking the bottle frequently. Then strain out the peel, add the syrup ; shake well, and let it stand for 3 days. Take out a t ea-cupf ul into a mortar, and beat up with the alum and potash; when well mixed, pour it back into the bott le, and let it r emain for a week. The CuraQoa WI then be perfectly clear and equal in flavor to the best imported article. 239. BOTTLED VELVET. (Use a punch bowl.) 1 bottle of Moselle ; i f2 pint of Sherry; 2 table-spoonfuls of sugar; 1 lemon; 1 sprig of ver bena ; peel the lemon very thin, using only sufficient of the peel to produce the desi.J:ed flavor; add the other ingredients ; strain and ice. 240. SODA NEGUS. (Use a small punch bowl; about 1 quart.) 1 pint of Port wine ; 12 lumps of white loaf sugar; 8 cloves ; grated nutmeg sufficient to .fill a small tea-spoon; l pint of clarified syrup; 1 dracbm powdered Alum; 1. dracbm Carbonate of Potash;

•