Rose-mint Cup
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Digitised by Project Gutenberg, eBook #76921 (https://www.gutenberg.org/ebooks/76921). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- ⅓ cupful of grenadine
- 3 teaspoonfuls of rose extract
- 1 quart of white grape juice
- 1 pint of ginger ale
- 1 pint of water
- a pint of cracked ice
Method
- ⅓ cupful of grenadine, 3 teaspoonfuls of rose extract, 1 quart of white grape juice, 1 pint of ginger ale, 1 pint of water, 12 sprays of mint, Ice.
- Crush the mint slightly and put into the pitcher with a pint of cracked ice;
- mix grenadine, rose extract, grape juice and water and pour over the mint and ice.
- Add the ginger ale and serve at once.