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KOL\
CHA?llPAGNE.
Tnke of p lain syrup
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
. ..
. ..
1
gal.
2
OZ,'.
~
oz.
1
to
1~
oz.
~
oz.
N.B.-Wc s uppl y labe ls for t his drink .
LEi\lOKADE .
Take of plain syrup
1
ga l.
Citric acid or tartari c acid
2 ozs .
Soluble esse nce of lemon
1
oz.
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.