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

RECIPES FOE TEX GALLONS EACH.

134:

Cordial, Maxjcaron, French

105.

22 ounces of bitter almonds. 1^ do. cinnamon. 1^ do. cloves. 11 do. cardamom. Ground to coarse powder ;

macerate for one week, with 51 gallons of alcohol, 95 per cent., and 51 gallons of water. Distil from off the water 5 gallons of aromatic spirit, and mix it with a syrup made of 24 lbs. of sugar, and 3i gallons of water. (See Xo. 7.) Filter. I ounce of oil of spearmint. Dissolve in 3 gallons of alcohol, 95 per cent., then add a syrup made of 42 lbs. of sugar and 4f gallons of water. (See No. 7.) Color green, with tincture of indigo and saffron. (See N'o. 90.) II lb. of apricot kernels. 1 do. peach do. 1 do. prune do. The rinds of 12 oranges, cut in small pieces. Macerate for 24 hours in 3i gallons of alcohol, 95 per cent., and 3i gallons of water. Distil from off the water 3 gallons of flavored spirit, and mix it with a syrup made of 42 lbs. of sugar, and 4f gal- Ions of water. (See Xo. 7.) Filter. 106, Cordial, Mint. 107. Cordial, Noyau,

103

Cordial, Orange.

1 ounce of oil of orange. Dissolve in 3 gallons of alcohol, 95 per cent., then add &