1872 Cooling Cups and Dainty Drinks (Mixellany)

and Liqueurs. 67 dissolve in 5 pints of pure spirit of wine ; add 51bs. of sugar and 1 quart of water, near the boiling point. Creme de Cedrat with Champagne. —Dissolve \ oz. oil .of cedrat in J gallon of alcohol; add 1 bottle of champagne and 131bs. of sugar dis- solved in 1 gallon of water. Creme de Naphe. —1 pint of orange-flower water, 2lbs. pure refined sugar, dissolved in 2 quarts of spirits. Creme de Cacao. —Infuse lib. best Caraccas cocoa-nibs, crushed, in 3 quarts of brandy ; add 1 oz. of vanilla; digest a fortnight; strain; add 3 quarts of weak syrup. Creme de Noyeau. —Digest J oz. blanched and crushed bitter almonds in J pint of pure spirit; in two days, add 1 gill of filtered soft water, 3 oz. of sugar, 1 drop essence of cochineal. Creme de Noyeau. —Of peach kernels, blanched and bruised, 1 oz.; proof spirit, 1 pint; cinnamon, \ oz. ; macerate two weeks; strain with pressure ; add 10 oz. of syrup and £ pint orange-flower water. Creme de Noyeau de Martinique. —Take 5 oz. bitter almonds, blanched in cold water, and then bruised ; digest them in 3 quarts spirits of wine; add 30 drops essence of lemon ; in a fortnight,

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