1916 Recipes of American and other Iced Drinks by Charlie Paul

72

KOL\ CHA?llPAGNE.

Tnke of p lain syrup

1 gal. 2 OZ,'. ~ oz. 1 to 1~ oz. ~ oz.

Tartaric a c: id or citri c ac id L emonade or orange colouring Esse nc:e of Kola c:hampag 11e Fre nch cream . .. . ..

N.B.-Wc s uppl y labe ls for t his drink .

LEi\lOKADE .

Take of plain syrup

1 ga l. 2 ozs . 1 oz.

Citric acid or tartari c acid Soluble esse nce of lemon

F rench cren m ~ oz. This is the handiest method , ns t he ingredie n ts simply r equire mixing. a nd it rnnkes t he best l~m onade , especi a ll~· if cit ri c acid be used in– stend of tarta ri c acid. In ma kin g le111011acle Frcn c:h c rca lll ca n be u sed if desired , as it is conside re d to imp ro,·e t he appea ra nce, in \1·hi c:h case take :\oz. to t he ga ll on. . .

LE:\lON PHOSPHATE . (Plain , short drink.)

Draw 1 oz. of le 111011 syrup into a11 8 oz. g L1 s~ . add five or six d ashes of acid phosphate a nd fill g lass with soda, ""1ter , without foaming. Drop in a slice of lemon \1·he 11 ser vin g .

LEMON SQUASH.

Take of plain sy rup 1 ga l. Citric u,cid or tar ta ri c a cid . .. 21 t o 3 ozs . E ssence of lemon squash ... 1 to l ! oz. French cr eam .. . :\ oz . L emonade colour (opt iona l) 1 drm . Neith er of th e above sy rups fur le 111ul! squ ash should be fi ltered.