Orgeat Punch.—Orgeat syrup, 12 drachms; brandy, 1 ounce; juice of 1 lemon.
Granola.—Orange syrup, 1 ounce; grape syrup, 1 ounce; juice of 1/2 lemon; shaved ice, q. s. Serve with straws. Dress with sliced lemon or pineapple.
American Lemonade.—One ounce orange syrup; 1 ounce lemon syrup; 1 teaspoonful powdered sugar; 1 dash acid-phosphate solution; 1/3 glass shaved ice. Fill with coarse stream. Add slice of orange, and run two straws through it.
Old-Fashioned Lemonade.—Put in a freezer and freeze almost hard, then add the fruits, and freeze very hard. Serve in a silver sherbet cup.
“Ping Pong” Frappé.—Grape juice, unfermented, 1 quart; port wine (California), 1/2 pint; lemon syrup, 12 ounces; pineapple syrup, 2 ounces; orange syrup, 4 ounces; Bénédictine cordial, 4 ounces; sugar, 1 pound.
Dissolve sugar in grape juice and put in wine; add the syrup and cordial; serve from a punch bowl, with ladle, into 12-ounce narrow lemonade glass and fill with solid stream; garnish with slice of orange and pineapple, and serve with straw.
Orange Frappé.—Glass half full of fine ice; tablespoonful powdered sugar; 1/2 ounce orange syrup; 2 dashes lemon syrup; dash prepared raspberry; 1/4 ounce {111} acid-phosphate solution. Fill with soda and stir well; strain into a mineral glass and serve.
Hot Lemonades.—
| I.— | Lemon essence | 4 fluidrachms |
|---|---|---|
| Solution of citric acid | 1 fluidounce | |
| Syrup, enough to make | 32 fluidounces |
In serving, draw 2 1/2 fluidounces of the syrup into an 8-ounce mug, fill with hot water, and serve with a spoon.