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

178 liECIPES FOB TEN GALLONS EACU.

gallons of alcohol, 95 per cent., and 4 gallons of water (see No.5). Distil over 3 gallons of flavored sjflrit; add 24 lbs. of sugar dissolved in 5^ gallons of water; filter. Color rose. (See No. 93.)

273. Liqueur StomaoMque.

6 ounces of orange peels. 4 do. lemon. 2 do. anise-seed. lA do. galangarTOOt.

IT do. cinnamon. IT do. orris-root. IT do. basil. . IT do. large camomile flowers. 1 do. lavender flowers. 1 do. rosemary.

T do. vanilla. T do. nutmeg. T do. mace. T do. cubebs. T do. cardamom.

Ground; macerate for 24 hours with 3 gallons of alco hol, 95 per cent.; and 4 gallons of water (see ^o. 5); distil from off the water 3 gallons of flavored alcohol, add 24-lbs. of sugar, dissolved in 5t gallons of water; color red-yellow, with a tincture of saffron and cochi neal. Filter. (See Nos. 91 and 93.) 274. Liqueur de The. (Spirit of Tea.) 24 lbs. ofsugar and 5t gallons of water; boil and sldm, then add 8 ounces of the best Hyson tea; let it stand till nearly cool, strain, press; mijC with it 3 gallons of alcohol,