1869 Cooling Cups and Dainty drinks by William Terrington

75

and Liqueurs.

— Take of gin or whisky,

Noyeau Spirit, No. 3.

; mix, and flavour carefully with

sugar, £lb.

1 pint

;

essence of bitter almonds, to taste. Noyeau, No. 4.

— Bruise lib. of cherry or plum

; add 1 pint of spirit and 1 drachm of bruised

stones

digest one week ;

strain; add

ginger and cinnamon ;

1 fluid drachm orange-flower water, and 1

pint

weak syrup.

— Take 5 drops essence of bitter

Noyeau, No. 5.

2 drops oil of orange ;

digest in \ pint

almonds,

add 1 pint of clear syrup ;

spirits of wine ;

filter

clear.

— lib. apricot kernels, blanched

Noyeau Ratafia.

macerate six weeks in

in cold water, well bruised ;

1 strain with pressure ; add 2 \ lbs. of sugar, dissolved in 3 pints of water. Orange Nectar. — To drachm oil of neroli, add 2^oz. of thin orange-peel ; macerate for ten days in 2\ pints of alcohol ; strain with expression ; add a syrup, made of 2-^lbs. of sugar to a gallon of water; colour yellow with saffron. — Fill up a bottle with good, clear, young quart of spirits of wine ; Persico.

; pour in as much as possible of good

peach leaves

; in six weeks strain ;

brandy

sweeten with syrup ;

bottle for use.

— Spirits of wine 2 oz., English oil

Peppermint.