1891 Wehman’s Bartender’s Guide by Henry J. Wehman

46

"WEHMAN'S BARTENDERS' GUIDE.

Lemonade Powders.

1 lb. finely powdered loaf sugar. 1 oz. Tartario or Citric Acid. 20 drops Essence of Lemon.

Mix,and keep very dry. Two or three tea-spoonfuis of this stirred onskly"n atumoler of water, will make a very pleasant glass of lemonade. If effer vescent lemonade be desired, oz. of Carbonate of Soda must be added to the above.

Nectar.

1 dr. Citric Acid. 1 sc. Bicarbonate of Potash. 1 oz. white sugar, powdered.

Fill a soda-water bottle nearly full of water, drop in the potash and sugar, and lastly the Citric Acid. Cork the bottle up im mediately and shake. As soon as the crystals are dissolved the nectar is fit for use. It may be colored with a small por tion of cochineal.

Raspberry, Strawberry, Currant, or Orange Eflfer- vescing Draugbts. Take one quart of the juice of either of the above fruits, filter it, and boil it into a syrup, with one pound of powdered loaf sugar. To this.add one ounce and a half of Tartai'io Acid. When cold put it into a bottle and keep it well coi'ked. "When required, fill a half pint tumbler three-parts full of water, and add two table-spoonfuls of the syrup. Then stir in briskly a small tea-spoonful of carbonate of soda. The color may be improved by adding a small portion of cochineal to the syrup at the time of boiling.

Mulled"Wine.—(Use apunch bowl.) 2j^ pints of good Sherry Wine.

2 pints hot water. X pound of sugar. Whites of 12 Eggs.

Dissolve the sugar in the water, add the wine, and let the mixture come nearly to the boil. Meantime beat up the whites of the eggs to a froth, pour them into the hot mixture, stirring rapidly, and add a little nutmeg. The Vessel in which the wine is boiled must be thoroughly clean.