Egg Lemondade
Source:
Bartender's Manual or How To Mix Drinks of the Present Style
page:
64
1
egg
Ingredient: egg
What it is: AdditiveBird eggs are a common food and one of the most versatile ingredients used in cooking and have long been used in drinks. Usually used to add consistency and foam, egg whites and yolks are usually separated with "silver" indicating the white and "golden" the yolk. Modern chicken eggs are much larger, so use the smallest ones available.
1
table-spoon
sugar
Ingredient: sugar
What it is: AdditiveMany 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
7
to 8
dash
lemon
juice
3/4
large bar glass
ice
fine
(Use a large bar glass.)
Ingredient: ice
What it is: AdditiveThe new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
Fill the balance up with water; shake up in a shaker, until all the ingredients are well mixed; then strain it into a large bar glass, and serve.
This is a delicious summer drink of Americans, and is also fancied by the Ladies.
