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

THE AMEBIOAN BAE-TBNDER;

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EAU DE FLEUES D'ORANGES. To 17 drops of noroli dissolved, by well agitating in 1 quark of spirit, odd a clarified syrup of 1 lb. of sugar, in 3 quarts of wator. Eik-IJ DE BELLES DAMES. Take IG drops of essence of Tanilla, 1 drop of oil of roses, 2 drops of oil ofneroli. Dissolva in 3 pints of proof spirit Add a clarified syrup of21-2 lbs.ofsugar to 3 quarts of uoter. E.VU DE THE. Make an infusion witb 1 quart of boiliug wator of 1-2 oz. of gunpowder tea, 1-i oz. orange irukoo, l-d oz. black tea; strain clear. Add eipial quantities of pure spirit, syrup and water, with a tea spooiiful orange-flower water. Color green. ELIXIB DE VIOLETTES. To 1 pint ofsyrup of violottes, 1-2 pint syrup of raspberries. Add 1 quart of pure spirit. Mix, and color with blue and red for violet. GOLDWASSEK. Dissolve iu 1 pint of clean spirit 1 drachm of mace, 2 drops oil of cinnamon, 3 drops oil of citron, 6 drops of aniseed, 2 drops of oil of roses. In one week strain with pressure. Filter, clear. Add equal quantity of clear syruir, and a few leaves of gold leaf. GINGERETTE. Infuse in 1 pint of pure spirit, gin or whiskey,3 oz. of bruis ed ginger. Strain with pressure. Add 1 1-2 lbs. of sugar, and n 2 1-2 drachms of citric acid. Dissolve in 3 pints of water. HDILE DE THE. With 1 pint of water make an infusion of 1 1-2 oz. of green tea. Strain with x^ressuro. Add a clarified syrup of 4 lbs. of sugar to 1 quart of water, 1 pint of spirits of wine, and a tabla siioonlul syrun ofroses or violutn.