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

1^1

CKEME DE ROSES.

] 32. Creme de Mocha.

(Coffee Cream.)

32 ounces of Mocha coffee roasted and ground, macerate for 24 hours with 3i gallons of alcohol, 95 per cent., add 3| gallons of water (see No. 5). Distil from off the water 3^ gallons of flavored spirit, and dissolve in it one drachm of essence of vanilla, then add 53 lbs. of sugar and d\ gallons of water near boiling heat.

133. Creme de Nymphe. (Lady's Cream.^

97 drops of oil of cinnamon. 49 do. oil of m.ace. 24 do. oil of roses.

Dissolve in 3^- gallons of alcohol, 95 per cent., then add 53 lbs. of sugar and 3| gallons of water, Tiear boiling heat. Color rose. (See No. 93.) 134. Creme d'Orange, with Champagne. (Orange Cream.) 1 ounce of oil of orange, dissolve in 2^ gallons of alco- hol, 95 per cent., add 4 quart bottles of ':"hampagne, 53 lbs. of sugar, and 3i gallons of water, near boiling heat. 1 ounce of oil of Portugal ; dissolve in 3i gallons of alcohol, 95 per cent., add 53 lbs. of sugar and 3^ gallons of rater, near boiling heat. « 36. Creme de Roses. (Rose Cream.) Dissolve 1 drachm of oil of roses, in 3^ gallons of alco- hol, 95 per cent., then add 53 lbs. of sugar and 3| gallons of water near boiUng heat, and color rose. (See No. 93.) 135. Creme de Portugal. (Portugal Cream.)