1869 Cooling Cups and Dainty drinks by William Terrington

68

Syrups

add a syrup made of Gibs,

strain with pressure ;

of loaf-sugar, 1 gallon of water, and 1

pint of

orange-flower water. Creme d’Orange .

— Take 3 mandarin oranges

pure spirit ;

pint of

one

steeped in

strain in

1

month (with pressure) ;

add 1

drop of neroli and

1 quart of syrup. Creme — Take 1 drachm oil of orange dissolved in b gallon of spirit add bottle of champagne and 1 gallon of good sju-up. Creme cle Rose . — Add to 1 pint of spirits 8 drops oil of roses, 1 drop oil of nutmeg, 1 drop oil of cinnamon, 1 quart of good syrup ; colour with cochineal to a bright red. Creme de Vanille . — Flavour sweetened spirit, containing the proportion of 3^-lbs. of sugar per gal- lon, with vanilla bean according to strength desired. Creme de Vanille . — Into 1 pint of spirits of wine put 7 drops tincture of vanilla ; when well digested, add 1 quart of thin syrup ; filter clear. Delight of the Mandanns. — To 1 drachm aniseed add seeds of musk, or ambrette, 2 drachms, cV Orange with Champagne.

£ drachm, cinnamon \ drachm ;

bruise

safflower

1 quart

digest in

these ingredients well together ;

strain in ten days, and add

pure spirits of wine ;

1 quart of syrup (weak, GO u.p.). Curasao . — Into 1

quart of boiling water dissolve