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

CREME DE DATTES.

139

125. Creme de Chocolat.

(Chocolate CroaiiL)

8 lbs. of roasted cacao. 12 ounces of cinnamon.

do.

vanilla.

1

cloves.

do.

I

; macerate for 48 hours in 3i gallons of alcohol,

Oround

(See No. 5.)

per cent., 3| gallons of water.

Distil

9rf

from off the water 3|- gallons of high-flavored spirit ; then add 5 J lbs. of sugar, and 3| gallons of water, near boiling heat.

126. Creme de Cinnamon.

(Cinijamon Cream.)

162 drops of oil of cinnamon. Dissolve ill then add 53 lbs. of sugar, and 3} gallons of water, near boiling heat Color yellow. (See No. 91.) 3i gallons of alcohol, 95 per cent. ;

127. Creme de Cinq Fruits. (Cream of Five Fruits.)

6 bergamots, the rinds only. 6 bitter oranges, do. do.- 6 cedrats, do. do. 6 lemons, do. do. 9 oranges, do. do.

Cut small; macerate for 24 hours with 3i gallons of alcohol, 95 per cent., and 3| gallons of water (see No. 5). Distil from off the water 3^ gallons of flavored s])irit, then add 53 lbs. of sugar and 3| gallons of water, near boil- ing heat.

1 28, Creme de Dattes, (Pate Cream.)

8 lbs. of dates pounded, and boiled with 53 lbs. of sugar, 3| gallons of water ; strain and press ; then add 12 drops