Ginger Lemonade
Source:
The Bartender's Guide: How To Mix Drinks
page:
84
12
pound
loaf sugar
Ingredient: loaf sugar
Also Known As: sugarloaf What it is: AdditiveTraditional form in which refined sugar was produced and sold until the late 19th century when granulated and cube sugars were introduced. A tall cone with a rounded top, it was the end product of a process that saw the dark molasses-rich raw sugar, which had been imported from sugar cane growing regions such as the Caribbean and Brazil, refined into white sugar. Raw cane sugar the best, easily available substitute.
10
gallon
water
Ingredient: water
What it is: AdditiveUbiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.
6
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.
1/2
pound
ginger
Ingredient: ginger
What it is: SpiceTuber which is consumed whole as a delicacy, medicine, or spice. Young ginger rhizomes are juicy and fleshy with a very mild taste. Mature ginger roots are fibrous and nearly dry.
10
lemon
2
table-spoon
yeast
Ingredient: yeast
What it is: AdditiveAlcoholic beverages are defined as beverages that contain ethanol (C2H5OH). This ethanol is almost always produced by fermentation - the metabolism of carbohydrates by certain species of yeast under anaerobic or low-oxygen conditions. Beverages such as wine, beer, or distilled spirits all use yeast at some stage of their production.
1/2
ounce
isinglass
Ingredient: isinglass
What it is: AdditiveSubstance obtained from the swim-bladders of fish (especially Beluga sturgeon). It is a form of collagen used mainly as a fining agent for the clarification of wine and beer.
Boil twelve pounds and a half of lump-sugar for twenty minutes in ten gallons of water; clear it with the whites of six eggs. Bruise half a pound of common ginger, boil with the liquor, and then pour it upon ten lemons pared. When quite cold, put it in a cask, with two table-spoonfuls of yeast, the lemons sliced, and half an ounce of isinglass. Bung up the cask the next day; it will be ready in two weeks.
