1872 Cooling Cups and Dainty Drinks (Mixellany)

62 Syrups with the liquid; add another pint of barley-water^ strain clear, and to every pint of liquid add 1 ^lb. of sugar and 1 drachm of orange-flower water and rectified spirit. Mock Arrack, or Vauxhall Nectar. —To 1 quart of pure (uncoloured) Jamaica rum, add J drachm of flowers of benzoin, J fluid drachm essence of pine- apple ; digest, and keep agitating for a month; then add 1 gill of skimmed milk; agitate well; in a week bottle off the clear portion. This is an excellent liqueur, and very useful for Punches a la Eomaine or other kinds. Another Mode. —Dissolve 1 scruple of flowers of benzoin in 1 quart of good rum ; add a sliced pine-apple, or J fluid drachm of essence of pine- apple, and 4 grains balsam of Tolu; digest three weeks ; add a gill of skimmed milk ; agitate well. Aniseed. —Drop on a lump of sugar 3 drops of oil of aniseed, 1 drop each of oil of cinnamon and carraway ; dissolve in a pint of spirit; when well digested, add 1 pint of clarified syrup. Anisette de Bordeaux is a liqueur made by dis- tilling fennel, anise and coriander seeds, which are added to brandy and syrup. It can thus be imi- tated : take of oil of aniseed 7 drops, of oil of cinna- mon 3 drops, oil of carraway 2 drops, dropped on a