1869 Cooling Cups and Dainty drinks by William Terrington

57

Liqueurs.

one pound of sugar to one pint of water, brought to the boil, skimmed, and, when cool, add a very little

Never add the spirit while the liquor is

spirit.

hot. Only use the outer peel of any of the citrous order (the white pith being worse than useless). The best mode to obtain the ambrosial essence of oranges, lemons, &c., is to rub the outer rind (free from specs) with a piece of sugar, scraping the essence from the lump as it requires : this sugared essence constitutes the oleo-saccharum of liquorists and confectioners. In some liqueurs the aromatics should be mixed first with the syrup ; in others, the sugar dissolved in an infusion of flavoury substances ; and, in others, the flavoury substance should be mixed with the Maceration is the immersion of any substance in spirit or any other liquid, for a certain time. To properly macerate, the liquid should be just warm, of a blood heat. A Decoction is simply the boiling of the in- gredients in a vessel of water, set in a saucepan, spirit.

with

boiling water

( bain-marie

filled

the

lid

),

being occasionally raised.