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48
DRINKS
A
LA
MODE
Ginger
Gin.
Plain
syrup
one
gallon,
essence
of
ginger
one
ounce.
Ginger
Wine.
To
make
six
quarts
take
six
quarts of
water
and
add
four
pounds
of
powdered
sugar
;
when
melted
add
three
drachms
of
essence
of
ginger,
three
drachms
of
essence
of
cayenne,
one
ounce
of
tartaric
acid,
and two
pennyworth
of
burnt
sugar
let
it
stand
overnight,
and
bottle
next
day.
To
make
it
last
some
time
add
a
table-spoonful
of
whisky
before
bottling.
Gingerette.
American.
One
gallon
of
simple
syrup,
two and
a
half
ounces
of
tartaric
acid
dissolved
in
one
pint
of
water,
two
ounces
of
caramel,
half
an
ounce
of
American
foam,
a
quarter
of
an
ounce
of
essence
of
gingerette,
and
half
an
ounce
of
essence
of
lemon.
Gingerette.
Another
Way.
Simple
syrup
one
gallon,
essence
of
Jamaica
ginger
two
ounces,
one
ounce
citric
acid,
a
quarter
of
an
ounce
of
caramel,
and two
ounces
of
essence
of
lemon.
Goldwasser.
Take
a
quart
of
rectified
spirits
of
wine
(sixty-
two
degrees
over
proof),
and
add
twelve
drops
of
oil
of
aniseed,
six
drops
of
oil
of
cinnamon,
three
drops
of
oil
of
roses,
eight
drops
of
oil
of
citron.