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

mm

IMPERIAL NECTAR.

171

per cent,(see No.5);add one draclim ofessence ofamber, and dissolve 8 lbs. ofpowdered sugar in 9 gallons ofclaret ■wine; strain and filter. (See No. 3.) 247. Hypocras a la VaniUe. (Tamiia Hippoeras.) 1 ounce of vanilla po'wdered with 8 lbs. of sugar. Dis solve them in 9 gallons of claret wine; add ^ gallon of alcohol, 95 per cent. Filter. 248. Hypocras au Vin d'Absinthe. (Absinthe Hippo- eras.) 2^ lbs. of fresh wormwood ; macerate for 12 hours in 9 gallons of white wine (see No. 5), fi lter; add to this 40 lemons, the thin yellow rinds only. 40 cedrats. do. do. do. do. 6 ounces of anise-seed. ^ do. cloves. Ground and cut; macerate the whole ^vith ^ gallon of alcohol, 95 per cent.; add 8 lbs. of powdered sugar; strain and filter. (See No. 6.) 249. Hypocras a la Violette. (Violet Hippocras.) 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 of musk. • 250. Imperial Nectar. 8 lemons, the yellow rinds only. 10 oranges. do. do. do.