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

122

KECIPES FOR TEN GALLONS EACIT.

Macerate for 24 hours (see No. 5) ; then add to the strained and filtered tincture a syrup made of f gallon of white plain syrup (see No. V), dissolved in 4^ gallons of water. Color brown. (See No. 88.)

63. Brandy, Imperial Peach.

4| ozs. of powdered bitter almonds. 3f gallons of alcohol, 95 per cent. 5} gallons water. ]Mix together, and macerate for 24 hours (see No. 5 j then add a strained syrup, made of 3^ lbs. of sugar; 1 pint of peach jelly ; 2^ ozs. preserved ginger ; 1 lemon, cut in drachm of allspice, in powder, and 5 pints of water, boiled for two minutes. Mix the whole, and filter. slices ; 1 drachm of grated nutmegs ; 1

64. Brandy, Juniper.

9 drachms of best oil of juniper, dissolved in 4f gallons of alcohol, 95 per cent. ;

then add 6 lbs. ot

sugar, dissolved in 4| gallons of water.

Filter.

Brandy, Mint.

65.

i ounce of oil of spearmmt. 30 drops of oil of peppermint.

,

3 drops of oil of bergamot. Dissolve in 4^ gallons of alcohol 95 per cent., then add

3 lbs. of sugar dissolved in 5^^ cjallons of water. Color green w'th indigo and saffron tincture.

Na

(See

90.)

Brandy, Orange

66.

4| drachms of oil of orange. 3 drops of oil of nerf^ly.