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

BRANDY SriCE.

123

Dissolve in 45 gallons of alcohol 95 per cent., then add 2^ lbs. of sugar dissolved in 51 gallons of water. Filter. (See No. 3.)

67. Brandy, Peach,

18 lbs. of peaches mashed with the stones, 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. 1.) Color dark yellow with coloring. (See No. 88.)

Brandy, Peppermint.

68.

^ ounce of oil of pepi^ermint (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.)

Brandy, Raspberry.

69.

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

70. Brandy, Spice.

2^ ounces of cinnamon.

do.

cloves,

I

cardamom.

do.

f

galanga root.

do.

1

1 ginger. Ground to a coarse powder ; do.

macerate it for a week with

10 gallons of good French brandy.

(See No. 5).

Filter.