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

IMPEKIAL NECTAR.

ITJ

per cent, (see No. 5) ; add one drachm of essence of amber, and dissolve 8 lbs. of powdered sugar in 9 gallons of claret wine ; strain and filter. (See No. 3.)

247. Hypocras a la Vanille.

(Vanilla nippocras.)

1 ounce of vanilla powdered with 8 lbs. of sugar. Dis solve them in 9 gallons of claret wine; add ^ gallon oi alcohol, 95 per cent. Filter.

248. Hypocras au Vin d' Absinthe.

(Absinthe Hippo

eras.)

2i lbs. of fresh wormwood ;

macerate for 12 hours in 9

gallons of white wine (see No. 5), filter; add to this 40 lemons, the thin yellow rinds only. 40 cedrats. do. do. do. do. 5 ounces of anise-seed. 1 do. cloves. Ground and cut ;

macerate the whole with i gallon of

add 8 lbs. of powdered sugar ;

alcohol, 95 per cent. ;

strain

(See No. 5.)

and filter.

249. Hypocras a laYiolette. (Yioiet Hippocras.)

7^ ounces of orris-root. 1 do. cloves. Ground ;

macerate for 2 days with 9 gallons of claret wine and ^ gallon of alcohol, 95 per cent, (see No. 5). Dis- solve in it 8 lbs. of powdered sugar ; strain, filter ; add 40 drops of essence of amber, and 40 drops of essence oi musk. 250. Imperial Nectar.

8 lemons, the yellow rinds only. 10 oranges. do. do. do.