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Chapter

XX.

MIXED

DRINKS

Apple

Champagne

Syrup

APPLE

syrup,

3

pt.;

pear

syrup,

3

pt.;

Johannisberger

r\

wine,

20

oz.;

cognac

brandy, 8

oz.;

citric

acid

solution

'(10%),

1

oz.;

ginger

essence,

soluble,

1

oz.;

safflower

tincture,

6J^

dr.;

mucilage

of

acacia,

5

dr.;

apple

ether

essence,

1

dr.

Apple

Toddy

Hot

soda

mug.

Sugar,

J^

tablespoonful;

baked

apple,

y%\

applejack,

1

wineglass;

fill

balance

with

hot

water;

mix

well,

using

a

spoon;

grate

nutmeg

on

top.

Bishop

1.

Port

or

sherry,

1

bottle;

lemons,

2; loaf

sugar,

2

oz.;

water,

1

tumbler;

spice

to

taste.

Stick

1

lemon

with

cloves,

and

roast

or

bake

it;

boil

the

spice

in

the

water,

boil

up

the

wine,

take

off

some

of

the

spirit

with

a

lighted

paper,

add

the

water

and

the

roasted

lerribn,

and

let

the

preparation

stand

near

the

fire

for

a few

minutes.

Rub

the

sugar

on

the

rind

of

the

other

lemon,

put

it

into

a

bowl,

strain,

and add

half

the

juice

of

the

lemon;

pour

in

the

wine,

and

serve

as

hot

as

possible.

2.

To

2

bottles

of

claret

add

M

lb.

of

loaf

sugar,

the

thin

yellow

rind

of

an

orange,

and

6

cloves;

make

all

hot,

but

do

not

allow

it

to

boil;

then

strain

it

through

a

sieve

into

a

bowl

and

ice.

197