1872 Cooling Cups and Dainty Drinks (Mixellany)

68 Syrups strain with pressure; add a syrup made of 61bs. of loaf-sugar, 1 gallon of water, and 1 pint of orange-flower water. Creme d'Omnge. —Take 3 mandarin oranges steeped in 1 pint of pure spirit; strain in one month (with pressure) ; add 1 drop of neroli and 1 quart of syrup. Creme d'Orange with Champagne. — Take 1 drachm oil of orange dissolved in J gallon of spirit; add bottle of champagne and 1 gallon of good syrup. Creme de Rose. —Add to 1 pint of spirits 8 drops oil of roses, 1 drop oil of nutmeg, 1 drop oil of cinnamon, 1 quart of good syrup ; colour with cochineal to a bright red. Creme de Vanille. —Flavour sweetened spirit, containing the proportion of 3Jibs, of sugar per gal- lon, with vanilla bean according to strength desired. Creme de Vanille. —Into 1 pint of spirits of wine put 7 drops tincture of vanilla; when well digested, add 1 quart of thin syrup ; filter clear. Delight of the Mandarins. — To 1 drachm aniseed add seeds of musk, or ambrette, 2 drachms, safflower J drachm, cinnamon J drachm; bruise these ingredients well together; digest in 1 quart pure spirits of wine ; strain in ten days, and add 1 quart of syrup (weak, 60 u.p.). Curasao. —Into 1 quart of boiling water dissolve