1869 Cooling Cups and Dainty drinks by William Terrington

62

Syrups

with the liquid ; add another pint of barley-water, strain clear, and to every pint of liquid add 1 -fib. of sugar and 1 drachm of orange-flower water and Mock Arrack , quart of pure (uncoloured) Jamaica rum, add £ drachm of flowers of benzoin, \ fluid drachm essence of pine- apple ; digest, and keep agitating for a month ; then add 1 gill of skimmed milk ; agitate well in a week bottle off the clear portion. This is an excellent liqueur, and very useful for Punches a la ftomaine or other kinds. Another Mode . — Dissolve 1 scruple of flowers of benzoin in 1 quart of good rum ; add a sliced pine-apple, or fluid drachm of essence of pine- apple, and 4 grains balsam of Tolu ; digest three weeks ; add a gill of skimmed milk ; agitate well. Aniseed . — Drop on a lump of sugar 3 drops of oil of aniseed, 1 drop each of oil of cinnamon and carraway ; dissolve in a pint of spirit ; when well digested, add 1 pint of clarified syrup. Anisette cle Bordeaux is a liqueur made by dis- tilling fennel, anise and coriander seeds, which are added to brandy and syrup. It can thus be imi- tated : take of oil of aniseed 7 drops, of oil of cinna- mon 3 drops, oil of carraway 2 drops, dropped on a or Vauxhall Nectar . — To 1 rectified spirit.