1864 Bar Tender's Guide price $2 00 by Jerry Thomas

113

ANISETTE PAUSSE.

per cent.; tlien add. slowly 53 pints of fine white plain syi'up. (See Ko. 1.) Filter, if necessary. Color white.

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33, Anisette d'HolIande.

54 ounces of ground anise-seed. 27 do. 7 pints of alcohol, 95 jser cent. 20 do. water.

do. star anise-seed.

Distil the 7 pints of alcohol from ofi" the water, and mix the 7 pints of flavored alcohol with 20 jDints of alcohol, 05 per cent.; then add slowly 47 pints of fine white plain syi'up. (See No. 7.) Filter. Color white.

B4. Anisette de Martinique.

54 ounces of ground anise-seed. 134 do. A 7 pints of alcohol, 95 per cent. 20 do. water.

do. star anise-seed.

Distil the 7 pints of alcohol from off the water, and mix the 7 pints of flavored alcohol with 20 pints of alcohol, 95 per cent; then add slowly 53 pints of fine white plain syrup. (See No. 7.) ^ Filter, if necessary. Color white.

35. Anisette Fausse. (imitation.)

26^ ounceii of ground anise-seed. ^4 do. 41 . anccs pf ground fennel-secjd. 47^ pinta^mf alcohol 95 per cent. 27 do.^ water.

do. star anise-seed. coriander-sced.

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