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.