1869 Cooling Cups and Dainty drinks by William Terrington

Cl

and Liqueurs.

syrup will be found sufficient for all the ordinary requirements of making liqueurs and similar pur- It is noteworthy to add, that it will be found best to employ only the best refined sugar, and filtered water, soft if procurable ; by so doing it often saves the trouble of clarification, which invariably becomes necessary when inferior ingre- The proportion of 30 parts of sugar to 1 6 parts of water also makes an excellent syrup. In preparing syrups employ as little heat as and, when well saturated, bring it up to the boil by a gentle heat, and then keep simmering to the point desired. If a syrup is bottled while at boiling heat, and immediately corked and tied doAvn with bladder, it will last a long time in a perfect state. Syrups are best kept in a cool temperature. To make Orgeat, or Syrup of Almonds . — Take lib. of sweet and 1 oz. of bitter almonds ; blanch them ; beat in a marble mortar to a smooth paste ; add juice of half a lemon and a pint of barley-water ; pass this through a sieve. Again, with a little of the liquid beat up the residue of the almonds till every particle is thoroughly mixed poses. dients are used. possible. The best plan is to pour the water cold over the sugar, and let it slowly melt ;