1869 Cooling Cups and Dainty drinks by William Terrington

56

Alcohol.

be made by careful and judicious infusion, quite as well as by the tedious process of distillation, for it is only wlien some objectionable flavour is present, in the form of an essential oil, that distillation is positively necessary. In making liqueurs, it is quite requisite to use great care and cleanliness throughout the operation, and to employ only the best materials, the principal being clean spirit, distilled water, and pure white The next, and a most important essential, is to guard against using too much flavouring mattei', or the injudicious com- bination of discordant flavours — the inexperienced liquoriste being apt to underrate the power of some of the aromatics or essential oils. It is hence better to use a little less than more, for the want can easily be supplied by the addition of any extra flavour Never use any other (except given) than pure rectified spirit of wine. Gin, above all, should be avoided, on account of its pervading flavour. If the spirit of wine is too strong, reduce to the strength desired with sugar. The neglect of either of these will result in failure to produce a good liqueur. required. If the compound is cloudy, do not use water, but a little spii'it ; or clarify it.

sugar should

Treble-refined

water.

soft

filtered

In making syrup for liqueurs, use

always be used.