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

141

CEEME DE KOSES.

132. Creme de Mocha. (Coffeo Cream.) 32 ounces ofMocha coffee ro.asted and ground,macerate for 24 hours ■with SJ- gallons of alcohol, 95 per cent., add 3|. gallons of "water (see No. 5). Distil from off the water 3i gallons of flavored spirit, and dissolve in it one drachm of essence of vanilla, then add 53 lbs. of sugar and 3i gallons of -water near boiling heat. 133. Creme de Nymphe. (Lady's Cream.) 97 drops of oil of cinnamon. 49 do. oil of mace. 24 do. oil of roses. Dissolve in 3^ gallons of alcohol, 95 per cent., then add 53 lbs. of sugar and 3^ gallons of "water, near boiling heat. Color rose. (See No. 93.) 1 ounce of oil of orange, dissolve in 2^ gallons of alco hol, 95 per cent., add 4 quart bottles of champagne, 53 lbs. of sugar, and 3i gallons of water, near boiling heat. 135. Creme de Portugal. (Portugal Cream.) 1 ounce of oil of Portugal; dissolve in 3^ gallons of alcohol, 95 per cent., add 53 lbs. of sugar and SJ gallons of water, near boiling heat. 36. Creme de Roses. Dissolve 1 drachm of oil of roses, in Si gallons of alco hol, 95 per cent., then add 63 lbs. of sugar and 3^ gallons of water near boiling heat, and color rose. (See No. 93.) (Rosa Cream.) # 134. Creme d'Orange, with,^ Champagne. Cream.) (Orange

m '.-i