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

RECIPES FOK TEN GALLONS EACH.

176

264. Liqueur de Citron.

(Spirit of Lemon.)

3 lbs. of lemon rinds, only the yellow part. Cut and macerate for 24 hours with 3 gallons of alcohol. 95 per cent., and 3^ gallons of water (see No. 5) ; distil from olF the water 3 gallons of flavored spirit ; add 24 lbs. of sugar dissolved in 5^ gallons of water ; filter ; color yel- low. (See No. 91.)

265. Liqueur de Fleurs d' Oranges.

(Spirit of Orange

Flowers.)

1 gallon of orange-flower water added to a syrup made of 24 lbs. of sugar dissolved in 4i gallons of Avater; mix with 3 gallons of alcohol, 95 per cent. ; filter. (See No. 1.)

266, Liqueur de FraiseS.

(Spirit of Strawberries.)

10 lbs. of strawberries, boiled for 5 minutes with a syrup made of 24 lbs. of sugar, dissolved in 5^ gallons of water ; strain, and add 3 gallons of alcohol, 95 per cent.

(See Nos. 3 and 7.)

filter.

267. Liqueur de Framboises.

(Spirit of Raspberries.)

10 lbs. of raspberries, boiled for 5 minutes with a syrup made of 24 lbs. of sugar, dissolved in 5^ gallons of water. Strain, and add 3 gallons of alcohol, 95 per cent. ; filter. (See Nos. 3 and 1.)

268. Liqueur de Groseilles.

(Spirit of Currants.)

10 lbs. of red currants, boiled for 5 minutes with a syru]> made of 24 lbs. of sugar, dissolved in 5i gallons of water. Strain, and add 3 gallons of alcohol, 95 per cent.; filter. CSee Nos. 3 and 7.)