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GINGER ALE
(BELFAST).
T ake oI plain syru p
·water
Tartaric acid or citric acid
Sarsaparilla colouring (specially
prepared)
. ..
...
E ssence of Belfast ginger a le
7 pin ts
I
pint
2
ozs.
1!
ozs.
1:t
to
2
ozs.
The Sarsapa rilla colouriq; is used to give
the
character ist ic flavour a nd colour of the well-known
Belfast ginger ale.
It
can be omi t ted if d esired,
and
+
ounce ginger a le or Belfast colou ring
s ubstituted.
GI NGER BEER
(AERATED).
(In glass bottles.)
Take of plain -syru p
Tartaric acid or citric acid
Soluble essence of J amaica ginger
French cream 3 ozs. to every
2
5
gallons.
I
ga l.
2
ozs.
t
to
?,-
oz.
lf
the ginger beer made th us be not hot enough
add
1
drachm (equa ls
1:}
ounces to
JO
gallons of
syrup) of sol. ess. capsicine.
Both these forms make splendid aerated ginger
beers.
If
a cloudy ginger beer be rcq
uii:-ed, in imitation
.0
f the brewed beer , use
2
ounces of msoluble essence
of J amaica ginger (omitting the solu ble essence
·of capsicine entirely), or t he same form as above
but use a n unfi ltered essence, which W.
J.
B us l;
-&
Co. sometimes supply for th is purpose.
ICE CREAi'vI SHAKE.
Tak e
2
ounces of a ny desired flavouring,
1-2
ounce
m easure of ice cream, pu t into shaker , mix well,
d raw into sha ker a bou t 8 ounces of scda water, mix
a nd stir wit h long sp con , and !'crve in to glass.