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\VEHMAN BROS. ' BARTENDE RS' GUIDE .
LEMONADE-Hot. (Use a large bar glass.)
One tablespoon of sugar,
. .
Sevnn or eight dasq es of lP.mon JUICe.
Fill up the glass with hot water,stir up wi th a spoon a nd ser ve.
LEMONADE- Orange. (Use a large bar glass.)
Three-quar ters g lass of fine ice,
One tablespoon of sugar,
.Juice of one
oran~e,
One or two d ashes of lemon juice.
Fill up with water; shake a nd dress with fruit. Ser ve
with a stra w.
LEMONADE- Orgeat. (Use a large bar glass.)
_ One a nd one·half wine.g lass o f orgea t syrnp,
One-h alf tablespoon ful of su!\'ar,
S ix to eight d ashes of lemon Juice,
·
Three.qua rters glass of shaved ice,
Fill the glas!< with wa ter.
Mix up well and ornament with grapes, berries, etc., in
season, and serve with a stra w.
LEMONADE POWDERS.
One pound of
~nely
powdered lc>a f sugar,
Ope ounce of t arta ric or citric acid,
Twen ty drops of essence of lem on.
Mix a nd keep V<-ry dry. T wo or three teaspoonfuls oft.h is
stirred briskly in a tumbler of wa ter, will make a ver y pleas–
a n t glass of lemonade. If effer vescent lemonade be d esired.
one-ha lf.ounce of carbonate of soda must be added
to
the
above.
LEMONADE- Rhine Wine. (Use a goblet.)
One tablespoon o f sugar,
.Juice of one-half a lem on.
One-t hird glass of ice. Fill up with Rhine win.,, 1'. r.:ss
with fruit in sM.son and serve.