1891 Drinks à La Mode by Mrs de Salis

DRINKS A LA MODE

48

Ginger Gin. Plain syrup one gallon, essence of ginger one ounce. Ginger Wine. To make six quarts take six quarts of water and add four pounds of powdered sugar ; when melted add three drachms of essence of ginger, three drachms of essence of cayenne, one ounce of tartaric acid, and two pennyworth of burnt sugar let it stand overnight, and bottle next day. To make it last some time add a table-spoonful of whisky before bottling.

Gingerette. American.

One gallon of simple syrup, two and a half ounces of tartaric acid dissolved in one pint of water, two ounces of caramel, half an ounce of American foam, a quarter of an ounce of essence of gingerette, and half an ounce of essence of lemon.

Gingerette. Another Way.

Simple syrup one gallon, essence of Jamaica ginger two ounces, one ounce citric acid, a quarter of an ounce of caramel, and two ounces of essence of lemon. Goldwasser. Take a quart of rectified spirits of wine (sixty- two degrees over proof), and add twelve drops of oil of aniseed, six drops of oil of cinnamon, three drops of oil of roses, eight drops of oil of citron.