1862 The Bartender's Guide price $2,50 by Jerry Thomas

BRANDY, GKUNKWALD.

121

59. Brandy, Domestic

50 drops of oil of Cognac. 3 drachms of orris-root powder.

1 drachm of finely-cut vanilla. Macerate in 4 ounces of alcohol, 95 per cent., in a warm place, for 24 hours (see No. 5) ; filter, and then add to it 9 J gallons of fourth-proof spirit (purest quality), and 1^ pints of white plain syrup (see No. 1). Color pale or dark with coloring (see No. 88).

60. Brandy, French.

1 gallon of genuine Otard brandy. 8| gallons of fourth-proof spirit (pure). I gallon of pure white plain syrup (see No. 1).

Color

dark or pale with coloring (see No. 88).

61. Brandy, Ginger.

A lb. of white ginger, cut and washed. 1^ lbs. of sugar, boiled for ten minutes with 3 gallons of water ; strain ; then add 7 gallons of fourth-proof spirit. Color pale yellow (see No. 91).

62. Brandy, G-rnnewald,

I lb. of orange peel. ^ lb. of centaurium. 1 oz. of ginger. 1^ oz. of calamus-root.

blessed thistle.

do.

11^

1 oz. of wormwood. * do. trefolii. 1^ drachm of oil of cloves. 1^ do.

oil of cinnamon.

I oil of peppermint. 4f gallons of alcohol, 95 per cent. 6 do.