1869 Cooling Cups and Dainty drinks by William Terrington

and Liqueurs.

71

tities of pure spirit, syrup and water, with a tea- spoonful orange-flower water ; colour green. Elixir de Violettes. — To 1 pint of syrup of violets, 1 pint syrup of raspberries, add 1 quart of pure spirit ; mix, colour with blue and red, for violet. Elephant’s Milk. — To 1 oz. of benzoin gum, dis- solved in 1 pint of spirits of wine, add lib. of sugar, dissolved in 1 quart of boiling water. Goldwasser. — Dissolve in 1 pint of clean spirit 1 drachm of mace, 2 drops oil of cinnamon, 3 drops oil of citron, 6 drops of aniseed, 2 drops of oil of roses in one week strain with pressure ; filter ; clear ; add equal quantity of clear syrup, and a few leaves of gold leaf. Ginger Gin. — Infuse 2 oz. candied orange-peel and 2 oz. bruised ginger in 2 pints of gin ; add lib. loaf-sugar. Gin and Tansey. — Put some tansey in a bottle ;

up with gin. Gin and Wormwood.

fill

— Use wormwood instead

of tansey.

— Use cherries and sherry,

Gin and Sherry.

with gin.

— Infuse in ]

pint of pure

Ging'erette.

spirit

(gin or whisky) 3 oz. of bruised ginger ;

strain

with

add

pressure

and

of

sugar,

1 Jibs,

2 J

;