Page:Jerry Thomas - The bar-tender's guide (1887).djvu/88

  The juice of two lemons.

The rind of half a lemon.

Four ounces of syrup.

1 quart bottle of German Seltzer water.

Ice well, before serving.

 

Take ½ pint of Arrack.

1 pint of Jamaica rum.

½ pound of loaf-sugar.

3 pints of hot tea.

6 lemons.

Rub off the peel of four of the lemons with some of | the sugar. Dissolve the sugar in the tea; add the juice of all the lemons, and the Arrack. Serve cold.

 

Take 4 bottles of Champagne.

1 pint of Jamaica rum.

1 pint of brandy.

1 gill of CuraçoaCuraçao [sic].

Juice of four lemons.

2 pineapples sliced.

Sweeten to taste with pulverized white sugar.

Put the pineapple with quarter of a pound of sugar in a glass bowl, and let them stand until the sugar is well soaked in the pineapple, then add all the other ingredients, except the Champagne. 