1869 Cooling Cups and Dainty drinks by William Terrington
G9
and Liqueurs.
lib. of sugar-candy; boil up the syrup, clarify, and cool; digest 120 drops (2 fluid drachms) of oil of bitter orange in 1 £ pint of pure rectified
with
syrup
which add to
colour
the
spirit,
;
caramel.
— Take 24 Seville oranges, not pricked ; put these into a jar, cover with good
Curagao.
or broken
digest for a month ;
brown brandy ;
to every
strain
;
digest another week
quart add 1 lb. of sugar-candy ;
An excellent Curasao ;
the fruit can
strain clear.
be used as a sweet by being placed in syrup. Curacao d’ Holland. — Soak in soft distilled water 11b. Curasao orange-peel, -jib. Ceylon cinna- mon ; add the strained juice of 16 oranges ; boil for five minutes ; add 4 gallons plain white syrup, and, when cool, 2J gallons of brandy, or pure spirit ; digest two weeks ; filter clear ; colour with tincture of saffron. — Take essence of orange, 1 drachm ; essence of lemon, 1^ drachm; oil of cloves, 6 drops ; oil of cinnamon, 12 drops; oil of coriander, 15 drops. Infuse in pure spirits of wine 5 pints well di- gested, add 1 quart distilled water ; filter clear sweeten with clarified sugar, q.s. — Take 4 fresh lemons, 3 drops of lemon-grass oil, 2 drops of essence of cinnamon, 1 drop of oil of coriander ; digest two weeks in Citronelle. Citronelle.
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