1857 The Bordeaux wine and liquor dealers' guide

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APPENDIX.

ill. (Gin Pwrwh.) Yellow peel and juice of 1 lemon ; gin t pint ; water U pints ; sherry 1 glass ; mix.--(Iced Pwrwh.) Champagne or Rhenish wine 1 quart ; arrack 1 pint ; juice and yellow peels of 6 lemons ; white sugar 1 lb. ; soda water 1 or 2 bot– tles ; ice as cream. IV. (.Huk PuMh.) Yellow rinds of 2 dozen lemons ; steep for two days in rum or brandy 2 quart.a ; then add spirit 3 quarts more ; hot water 3 quarts; lemon juice 1 quart; loaf sugar 4 lbs. ; 2 nutmegs, grated; boiling milk 2 quarts; mix, and in 2 hours strain through a jelly bag. V. (Brandy PuMh). French brandy 20 quarts; yellow peels of 30 oranges and 30 lemons ; infuse for 12 hours ; add 30 quarts of cold water, 15 lbs. of lump sugar, and the juice of the oranges and lemons ; mix well, strain through a hair-sieve, add new milk 2 quarts, and in six weeks bottle.-Keeps well. VI. (Orange PuMh). As No. 1. using oranges, and adding a little orange wine. A little cura9olf noyeau, or merischino, improves it. VII. (Raspberry PuMh.) As last, but using rasp– berry juice or vinegar for oranges or lemons. VIII. (Regent's PU7Wh). Strong hot green tea, lemon juice, and capillaire, of each li pints; rum, brandy, arrack, and cura9oa, of each 1 pint ;

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