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

t>K. THB AET OF MIXING MtlNKfl.

SI

CUBACOA, NO. 2. Take 24 Seville orangea, not pricked or broken, put these in a jar, and cover with good brown bi'audy. Digest for a month —Btrain,and to every quart add 1 lb of sugar candy. Digest another week, and strain clear. This is an excellent article. The fruit can be used as a sweet by being placed in syrup. CUBACOA DE HOLL.AND. Soak in soft distilled water 1 lb. Curacoa orange peel, 1-4 lb. Ceylon cinnamon. To which add the strained juice of IG oranges. Boil for 5 minutes, then add 4 gallons plain white syrup, and, when cool, 2 1-2 gallons of brandy, or pure spirit. Digest two weeks, and filter clear. Color with tincture ofsaf fron. CITKONELLE. Take essense of orange, 1 drachm—essence of lemon 1 1-2 drachm—oil of cloves, 6 drops—oil of cinnamon, 12 drops— oil ofcoriander, 15 drop.s. Infuse in pure spirits of wine 5 pints well digested. To which add 1 quart distilled water. Filter clear, and sweeten with clarified sugar. EAU DhVKGENT. 1 drachm of oil of cedrats, 3 drachms oil of roses, dissolved in3 quarts of rectified spirit—when well digested, add a clari fied syrup of2 1-2 lbs. ofsugar in 1 1-2 gallon of water. Filter and bottle. Mix iireviously 10 sheets of silver foil, cut into small pieces. GINGEE GIN. Infuse 2 oz. candied orange peel and 2 oz. bruised ginger in ,2 pints of gin. Then add lib loaf-sugar.

-WiS .-■V'irff .f

GIN AND WOKMWOOD.

Use wormwood instead of tansy.

GIN AND SHEEEY.

Use cherries and sherrj', with gin.