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

THE AMEEICAH EAE-TENDEE;

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CREIIE DE NAPHE. 1 pint of orange-flower water, 2 lbs. of pure refined sugar, difi- Bolvad in 2 quarts of spirit.s. CEEME DE CACAO. Infuse 1 lb. best Caraccascocoa-nibs, crushed, in 3 quarts of brandy. Add 1 oz. of vanilla—digest a fortnight strain. Add 3 quarts of weak sjwup. CREilE DE NOYEAU. Of peach kernels, blanched and bruised, 1 oz. proof spirit, 1 pint cinnamon, 1-1 oz.—macerate two weeks strain vi pre.ssure. Add 10 oz. of syrup and 1-1 pint oraugc-flov er wa ter. CEEilE DE NOYEAH OF MAETINIQUE. Take 5 oz. bitter almonds, blanched in cold water, ami bruised—digest them in 3 quarts spirit of wine. Add i rops essence of lemon. In a fortnight, strain with " this add a syrup made of6 lbs. of loaf sugar,1 gallon o and 1 pint of orange-flower water. CKEME DE HOSE. To 1 pint of spirits add 8 drops oil of roses, 1 drop nutmeg,1 drop oil of cinnamon, 1 quart of good syrup- with cochineal to a bright rod. CKEME DE VAhriLDE. Another way.—Into 1 pint of spirits of wine put 7 drops of tincture of vanilla. When well digested, add 1 quart of tbin syrup. CUBACOA. No. 1. Into 1 quart of boiling water dissolve 1 lb. of sugar-candy, boil up the syrup, clarify, and cool. Digest 120 drops of o,l " n ?r orange in 1 1-2 pint of pure rectified spirit, which add syrup. Color caramel, of bitte to tb