Page:Jerry Thomas - The bar-tender's guide (1887).djvu/94

 

Take 4 bottles of still Catawba wine.

1 bottle of claret.

1 bottle of Champagne.

3 oranges.

10 table-spoonfuls of sugar.

Dissolve the sugar in the Catawba and claret wines; add the juice of the oranges. When mixed, put it in ice for an hour or more, and then add the Champagne.

 

Take 3 dozen lemons.

2 pounds of loaf-sugar.

1 pint of Cognac.

1 pint of old Jamaica rum.

The lemons should have smooth rinds. Peel the yellow rinds off quite thin with a sharp knife, place them in an earthen vessel; add the sugar, audand [sic] stir thoroughly for nearly half an hour with a flat piece of wood, to extract the essential oil. Pour boiling water on, and stir until the sugar is completely dissolved.

Cut and squeeze the lemons, straining the juice from the pips. Place the pips in a jug and pour boiling water upon them to obtain the mucilage in which they are enveloped. 