1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

BKAHDT SPICE.

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Dissolve in gallons of alcohol 95 per cent., then add 2}lbs. ofsugar dissolved in 5} gallons of water. Filter. (See No. 3.)

67. Brandy, Peach.

18 lbs. ofpeaches mashed with thestones,macerate them for 24 hours with 4f gallons of alcohol, 95 per cent,(see No.5), and 4 gallons of water. Strain, press,and filter; add 5 pints of white plain syrup. (See No. 7.) Color dark yellow with coloring. (See No.88.)

68. Brandy,Peppermint.

^ ounce of oil of peppermint (English). Dissolve in 4f gallons of alcohol, 95 per cent., then add 4f lbs. of sugar dissolved in 5 gallons of water. Filter. (See No. 3.)

_69.'-'Brandy, Raspberry.

4 gallons of raspberry juice, 4^ gallons of alcohol, 95 per cent., macerate for 2 days (see No. 5), then add IJ gallon of white plain syrup (see No.7). Filter.

70. Brandy, Spice.

2^ ounces of cinnamon.

' 4'(

} do. cloves.

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f do. cardamom. 1 do. galanga root. 1 do. ginger.

Ground to a coarse powder; macerate it for a week with 10 gallons of good French brandy. (See No.5). Filter.

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