1872 Cooling Cups and Dainty Drinks (Mixellany)

and Liqueurs. 75 JSToyeau Spirit, No. 3.—Take of gin or whisky, 1 pint; sugar, Jib.; mix, and flavour carefully with essence of bitter almonds, to taste. Noyeau, No. 4.—Bruise lib. of cherry or plum stones ; add 1 pint of spirit and 1 drachm of bruised ginger and cinnamon ; digest one week ; strain; add 1 fluid drachm orange-flower water, and 1 pint weak syrup. Noyeau, No. 5.—Take 5 drops essence of bitter almonds, 2 drops oil of orange; digest in -J pint spirits of wine ; add 1 pint of clear syrup ; filter clear. Noyeau Ratafia. —Jib. apricot kernels, blanched in cold water, well bruised; macerate six weeks in 1 quart of spirits of wine ; strain with pressure ; add 2J 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. Persico. —Fill up a bottle with good, clear, young peach leaves; pour in as much as possible of good brandy ; in six weeks strain ; sweeten with syrup; bottle for use. Peppermint. —Spirits of wine 2 oz., English oil