Page:Jerry Thomas - The bar-tender's guide (1887).djvu/86

 
 * 1 pound of loaf-sugar.
 * 1 quart of boiling water.

Cut the lemons into thin slices, and steep them in the brandy for six hours. Remove the lemons without squeezing them. Dissolve the sugar in the water, and add it while hot to the brandy and Arrack. Then let it cool. Ice and serve.

 

Take 1 quart of Batavia Arrack.

1 quart of Port wine.

3 pints of green tea.

1 pound of loaf-sugar.

Juice of six lemons.

½ of a pineapple cut in small pieces.

Dissolve the sugar in the tea, add the other materials. Serve iced.

 

Take 1 quart of old Batavia Arrack.

6 lemons.

2 pound of loaf-sugar.

1 quart of boiling water.

Cut the lemons into thin slices, and steep them in the Arrack for six hours. Remove the lemons without squeezing them. Dissolve the sugar in the water, and add it while hot to the Arrack. Then let it cool. This makes a fine liqueur which should be thoroughly iced before serving.

