1902 Recipes of American and other Iced Drinks by Charlie Paul

68

If the Ginger Beer made thus be not hot enough, add 1 drachm (equals ounces to lo gallons of Syrup)of Sol. Ess. Capsicine. Both these forms make splendid Aerated Ginger Beers. If a cloudy Ginger Beer be required, in imitation of the Brewed Beer, use 2 ounces of Insoluble Essence of Jamaica Ginger (omitting the Soluble Essence of Capsicine entirely),or the same form as above, but use an unfiltered Essence, which W.J. Bush & Co. sometimes supply for this purpose.

KOLA CHAMPAGNE.

Take of Plain Syrup ...

Tartaric Acid or Citric Acid... LemonadeorOrangeColouring Essence of Kola Champagne French Cream N.B.—We supply Labels for this drink. I

2 ozs.

to I

ozs.

LEMONADE.

Take of Plain Syrup ...

i gal. 2 ozs.

Citric Acid or Tartaric Acid... Soluble Essence of Lemon ...

i oz. ^ oz.

. French Cream

This is the handiest method,as the ingredients simply require mixing, and it makes the best Lemonade,especially if Citric Acid be used instead of Tartaric Acid. In making Lemonade,French Cream can be used if desired, as it is considered to improve the appearance, in which case take J ounce to the gjillon.