1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

OE, THE AET OF MIXING DEINKS.

LEMON SYEUP, No. 2. Citric acid 2 1-2 oz., distilled water, 2 1-2 oz., tincture of lemon peel 5 1-2 drachms; syrup 3 pints. Dissolve the acid and lugar in the water, add the tincture. LEMON SHEUB. Juice of 12lemons thin rind o 2, 1 lb. ofloaf sugar, whites of 2 eggs well whisked, pint of water, 1-2 pint of rum, 1-2 pint of brandy. Strain when required.

LIQUEE.S, COEDIALS, &C.

AEE.t.CK. This is the name applied to all the spirits made in the East Indies. That which flows from the coaco-nut tree, and called toddy, is the best—the arrack made from rice and other sub stances is very inferior. Arrack is a clear spirit, and, when well aged, is peculiarly good. GENTIAN SPIEIT. This is much used by the mountaineers ef Switzerland—it is a bitter spirit distilled from gentian root. There are various Alcoholic productions which, although ranking as liqueurs or cordials, are very strong and seductive— Buch as Kirscbw"sser, Maraschino, Goldwasscr, Noyeau, and