1900 Harry Johnsons Bartenders Manual (Mixellany)

— 215 — PINE LEMONADE FOR PARTIES. (Use a punch bowl—1 gallon.) Take the rind of 8 lemons;

Juice of 12 lemons; . 2 pounds of loaf sugar; 1 gallon of boiling water;

Rub the rinds of the 8 lemons on the sugar until it has absorbed all the oil from them, and put it with the remainder of the sugar into a jug; add the lemon juice and pour the boiling water over the whole. When the sugar is dissolved, strain the lemonade through a piece of muslin, and, when cool, it will be ready for use. The lemonade will be much improved by having the whites of 4 eggs beaten up with it. A larger or smaller quantity of this lemonade may be made by increasing or diminishing the quantity of the in- gredients. BRANDY SHRUB. (Use bowl to make six quarts.) 4 pounds of loaf sugar, dissolve well with a bottle of plain soda-water. 2 quarts of old brandy (Martell); 3 quarts of sherry wine; 10 lemons. Peel the rinds of 4 lemons; Add the juice of the other 6 lemons and mix with brandy into the bowl; cover it close for 5 days, then add the sherry wine and sugar, strain through a bag and bottle it. This also applies to all the other shrubs.