1902 Recipes of American and other Iced Drinks by Charlie Paul

66

GINGER ALE (Aromatic) AERATED. Take of Plain Syrup . ••• i gal. Tartaric Acid or Citric Acid ... 2 ozs. Ginger Ale Colouring ... to fancy Essence of Ginger Ale (Aro matic) ... ... ... liozs. Soluble Essence of Capsicine 1 dim. (equals about -i oz. to 10 gals. Syrup) French Cream... ... ... oz. It is impossible to state any regular quantity of colouring to be used, as it is sold from a very pale to a dark brown.

GINGER ALE (Belfast).

Take of Plain Syrup ...

7 pints

Water i pint Tartaric Acid or Citric Acid... 2 ozs. Sarsaparilla Colouring (specially prepared) ... ozs. Essence of Belfast Ginger Ale to 2ozs. ...

The Sarsaparilla Colouring is used to give the characteristic flavour and colour of the well-known Belfast Ginger Ale. It can be omitted if desired, and h ounce Ginger Ale or Belfast Colouring substituted.

GINGER BEER (Aerated). (In glass bottles). Take of Plain Syrup ... ... ...

i gal. 2 ozs.

Tartaric Acid or Citric Acid... Soluble Essence of Jamaica Ginger French Cream 3 ounces to every 25 gallons

^ to ^ oz.