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

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THE AlIEEICAN BAR-TENDER.

tlie nature of an essential oil, that distillation i.s positively ne cessary. In making liqueurs, it is quite requisite to use greatcare and cleanliness throughout the operation, the principal materials used being clean spirit, distilled water, and pure white sugar. The neglect of either of these requisites will result in failure to produce a good article. The next, and a most important essential, is to guard against msing too much flavoring matter, or the injudicious comhiua- tion of discordant flavors. The inexperienced liqueur-maker being apt to underrate the power of some of the aromatics or essential oils. It is therefore better to use a little less than a little more, for the want can easily be supplied by the addition of any extra flavor required. If the compound is cloudy, do not use water, but a little spirit ; or clarify it. Never use any other, except so directed, than pure rectified spirit of wine. Gin, above all, should be avoided, on account of its pervad ing flavor. If the spirit of wine is too strong, reduce to the strength de sired with filtered soft water. Trebly-refined sugars should always be used. In making syrup for liqueurs, use one pound ofsugar to one pint of water, brought to the boil, skimmed, and when cool, add a very little spirit. Never add the spirit while the liquor is hot. Only use the outer peel of any of the citrous order—the pith being worse than useless. The best mode to obtain the ambrosial ei.sence of oranges, lemons, &c., is to rub the outer rind, (free from specs), with a piece o sugar, scraping the essence from the lump as it re quires, iis sugared essence constitutes the oloo-saccharum of hquor-makera and coufeoUoaers.