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

TllB AMEIIICAK BAB-TENDEE;

TO MAKE OEGEAT, Or Syrup of Almonds.—Taka 1 lb. of sweet and 1 oz. of bit ter almonds—blanch them—beatthem in a marble mortar to a smooth paste—add the juice of half alemon and a pint of bar ley water. Pass this paste through a sieve. Again, with a little of the liquid beat up the residue of the almonds till every particle is thoroughly mixed with the liquid —add another pint of barley-water,strain clear, and to ever) pint of liquid add 1 1-4 lb.of sugar and 1 drachm of oran^ flower water and rectified spirits. MOCK AEEAOK, Or Yauxhall Nectar.—To 1 quart of pure, uncolored, Jamai ca rum, add 1-2 drachm of flowers of benzoin, 1-2 fluid drachm essence of pine-apple—digest, and keep agitating for a mouth —then add 1 gill ofskimmed miik—.agitate well. In a week bottle off the clear portion. This is an excellent liqueur, and very useful for Eoman punches, or other kinds. ANOTHER WAY. Dissolve 1 scruple of flowers of benzoin in 1 quart of good —add a sliced pine-apple, or 1-2 fluid drachm of essence of pine-apple, and 4 grains balsam of Tolu. Digest 3 weeks add a gill of skimmed milk ; agitate well. ANISEED. Drop on a lump of sugar 3 drops of oil of aniseed, 1 drop each of oil of cinnamon and carraway. Dissolve in a pint of sifirit. "When well dige.sted, add1 pint of clarified syrup. ANISETTE DE BOEDEAUX Is a liqueur made by distilling fennel, anise and eoriandei seeds, which are added to brandy and sjwup. It can thus be imitated ; take of oil of aniseed 7 drox^s, of ®il of cinnamon 3 drops, dropped on a lump of sugar, wbicV infuse in 1 1-2 pint of rectified spirit, adding 1-2 -''aebm of sweat fomiel sci-ds. >