Method.—Boil hops and water together for 45 minutes, add the sugar, and, when dissolved, strain into a bowl or tub. As soon as it is lukewarm add the yeast, let it work for 48 hours, then skim well, and strain into bottles, or a small cask. Cork securely, and let it remain for a few days before using it.
3518.—HOPS AND SHERRY. (See Sherry Tonic, No. 3549.)
3519.—JOHN COLLINS.
Ingredients.—1 glass of gin, 1 bottle of iced soda water, 1 level teaspoonful of sugar, 1 tablespoonful of lemon-juice, 2 or 3 thin slices of lemon, crushed ice.
Method.—Half fill a tumbler with ice, pour over it the gin and lemon-juice, add the sugar, cover with a small plate, and shake well. Strain into another tumbler, add the soda water, 1 tablespoonful of crushed ice, and the sliced lemon, then serve.
3520.—LEMON FLIP.
Ingredients.—¼ of a pint of lemon-juice, the rind of 2 lemons, 5 or 6 ozs. of castor sugar, 4 eggs, 1 pint of boiling water, ¼ of a pint of sherry.
Method.—Take the rind off 2 lemons in the thinnest possible strips. Put them into a jug with the sugar, add the boiling water, and let it stand until cold. Now stir in the well-beaten eggs, the strained lemon-juice and the sherry, strain through a fine strainer, and use.
3521.—LEMON SYRUP.
Ingredients.—2 lbs. of loaf sugar, 2 pints of water, 1 oz. of citric acid, ½ a drachm of essence of lemon.
Method.—Boil the sugar and water together for 15 minutes, and put the liquid into a basin, where let it remain till cold. Beat the citric acid to a powder, mix with it the essence of lemon, then add these two ingredients to the syrup, mix well, and bottle for use. 2 tablespoonfuls of the syrup are sufficient for a tumbler of cold water, and will be found a very refreshing summer drink.
3522.—LEMON SYRUP. (Another Method.)
Ingredients.—1 lemon, 1 lb. of loaf sugar, ½ an oz. of tartaric acid, 1 pint of boiling water.
Method.—Take off the rind of the lemon in thin fine strips and place them in a jug. Remove the whole of the white pith, slice the lemon thinly, put it into the jug with the sugar and tartaric acid, pour in the water, and stir until the sugar is dissolved. When quite cold, strain the syrup into a bottle and cork tightly. A pleasant drink may be made by adding 1 part of this syrup to 6 parts of water.
