1872 Cooling Cups and Dainty Drinks (Mixellany)

56 Alcohol be made by careful and judicious infusion, quite as well as by the tedious process of distillation, for it is only when some objectionable flavour is present, in the form of an essential oil, that distillation is positively necessary. In making liqueurs, it is quite requisite to use great care and cleanliness throughout the operation, and to employ only the best materials, the principal being clean spirit, distilled water, and pure white vsugar. The neglect of either of these will result in failure to produce a good liqueur. The next, and a most important essential, is to guard against using too much flavouring matter, or the injudicious com- bination of discordant flavours—the inexperienced liquoriste being apt to underrate the power of some of the aromatics or essential oils. It is hence better to use a little less than more, for the want can easily be supplied by the addition of any extra flavour required. If the compound is cloudy, do not use water, but a little spirit; or clarify it. Never use any other (except given) than pure rectified spirit of wine. Gin, above all, should be avoided, on account of its pervading flavour. If the spirit of wine is too strong, reduce to the strength desired with filtered soft water. Treble-refined sugar should always be used. In making syrup for liqueurs, use