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

133

KECIPES FOR TEN GALLONS EACH.

Ground; then macerate for 24 hours m 3} gallons of alcohol, 95 per cent., and 3| gallons of water ; distil from off the water 3^ gallons of flavored spirit, then add 53 lbs. 0£ sugar and 3^ gallons of water, near boiling heat.

122, Creme de Barbadoes. (Barbadoes Cream.i

4 lemons, the rinds only. 4 oranges, Ceylon, do. 51 ounces of cinna,nion. 3 drachms of mace.

drachms of cloves.

I J

coriander-seed.

do.

] 1

bitter almonds.

do.

] 1

nutmegs.

do.

1^

Ground and cut ; macerate for 24 hours in 3^ gallons of alcohol, 9o per cent., and 3| gallons of water. Distil from off the water 3^ gallons of flavored spirit ; then add 53 lbs. of sngar, and 3^ gallons of water, near boiling heat.

1 23. Creme de Cacao.

(Cocoa Cream.)

6 lbs. of roasted cacao. 1 ounce of Ceylon cinnamon. Ground ;

macerate for 24 hours in 3i gallons of alcohol,

95 per cent., and 3| gallons of water. Distil from off the water 3^ gallons of flavored spirit, then add 53 lbs. of sugar and 31 gallons of Avater, near boiling heat ; add one ounce of tincture of vanilla.

Creme de Cedrat with Champagne. (Cedrat Cream.)

124,

1 ounce of oil of cedrat, dissolve in 2^ gallons of alcohol, 95 per cent., add 4 quart bottles of champagne, 53 lbs. of sugar, and 31 gallons of water, near boiluig heat.