1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

. GINGEE LEMONADE^ until they have imbibed all the oil from them, and put it with the remainderofthe sugar into ajug; add the lemon juice (but no pips), and pour over the whole a quart of boding water. When the sugar is dissolved, strain the lemonade through a piece of muslin, and,- when cool, it will be ready for use. The lemonade wiU be much improved by having the white of an egg beaten up with it; a little sherry mixed with it also makes this beverage much nicer.

225. Orangeade. This agreeable beverage is made thesameway as lemon ade,substituting oranges for lemons.

226. Orgeat Lemonade.

(tJse largo bar glass.)

^ wme-glass of orgeat syrup. Thejuice ofhalf ofa lemon.

Fill the tumbler one-third full of ice, and balance with water. Shake well, and ornament with berries in season,.

227. Ginger Lemonade. Boil twelve pounds and a halfoflump-sugar for twenty minutes in ten gallons of water; clear it with the whites of six eggs. Bruise half a pound ofcommon ginger, boil with the liquor, and then pour it upon ten lemons pared. "When quite cold,put it in a cask,with two table-spoonfuls of yeast, the lemons sliced, and halfan ounce of isinglass. Bung up the cask the next day; it will bo ready in two weeks.