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

144

RECIPES FOR TEN GALLONS EACH.

l45. Eau d'AbricOtS. (Apricot Water.)

80 apricots, very ripe. Cut in small pieces, and boil them up with 4 gallons of ^ rite wine; strain, and add 1^ gallon of white plain (see No. 7); ^ an omice of tincture of cinnamon, liiyn^^"^

filter after vwo

and \l gallons of alcohol, 95 per cent. ;

weeks.

i +6. Eau d' Absinthe.

(Absiutlie Waier.y

22 oiiiijes of wormwood. Macerate 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ rallons of n-ater (see No. 5). Distil from off the water 3 gallons of flavored spirit, and add 8 lbs. of sugar dissolved ia 6^ gallons of water ; filter, and color green with tincture of saffron and indigo. (See No. 90.)

. Eau d'Ain3. (Water of Anise-seed.)

147

1 ounce of oil of anise -seed uisjcS'ed in 3 gallons of alco- hol, 95 per cent. ; then add 8 lbs. of sugar dissolved in 6^ gallons of water, and filter. (See N o. 3.)

148. Eau d'Anis Compose.

(CmpuUL.d Water of Aniso-

seed.)

^ lb. of green anise-seed. ^ lb. of star anise-seed, i lb. of angelica seed. Grind ;

macerate for 24 hours with 3 gallons v^f alcohol,

95 per cent., and 3^ gallons of water (see No. 5) ; ais-'il from oft' the Avater 3 gallons flavored spirit, and add 3 lis. of sugar dissolved in 6^ gallons of water; then filter. (See No. 3.J