1869 Cooling Cups and Dainty drinks by William Terrington

and Liqueurs.

67

add

spirit of wine ;

of pure

pints

dissolve in 5

of sugar and 1 quart of water,

near the

51bs.

boiling point. Creme de Cedrat with Champagne. | oz. oil of cedrat in J gallon of alcohol ;

— Dissolve

add

1 bottle of champagne and 131bs.

of sugar dis-

solved in 1 gallon of water. Creme deNaplie. — 1 pint of orange-flower water, 2lbs. pure refined sugar, dissolved in 2 quarts of

spirits.

— Infuse lib. best Caraccas

Creme de Cacao.

add

cocoa-nibs, crushed, in 3 quarts of brandy ;

add

digest a fortnight ;

oz. of vanilla ;

strain

1

;

3 quarts of weak syrup. Creme de Noyeau.

— Digest 1 oz. blanched and

crushed bitter almonds in \ pint of pure spirit ; in two days, add 1 gill of filtered soft water, 3 oz. of sugar, 1 drop essence of cochineal. Creme de Noyeau. — Of peach kernels, blanched and bruised, 1 oz. ; proof spirit, 1 pint ; cinnamon, £ oz. ; macerate two weeks ; strain with pressure ; add 1 0 oz. of syrup and | pint orange-flower water. Creme de Noyeau de Martinique. — Take 5 oz. bitter almonds, blanched in cold water, and then bruised ; digest them in 3 quarts spirits of wine add 30 drops essence of lemon ; in a fortnight,

F 2