1876 Bar-Tender's Guide by Jerry Thomas

EECIPES FOR TEN GALLONS EACh

FOE THE rNBEX SEE PAGE 235.

21. Aqua del Paradiso. (Water of Paradise.) 40J ovmces of roast and ground cocoa. 6§ do. ground cardamom seeds. 61 do. ground Ceylon cinnamon. ^ pints of alcoliol, 95 per cent. 20 do. water. Distil tbe 7 pints of alcohol from off the water and mix the 7 pints of flavored alcohol with 20 pints of alcohol, 95 per cent., then add slowly 53 pints of fine white simple syrup. (See Simply or Plain Syrup, No. 7.) Filter it if necessary. Color white. 22. AquaDivina. (Divine Water.) 6| ounces of ground Ceylon cinnamon. 61 do. gum myrrh. 26§- do. roasted cacao carac. 7 pints of alcohol, 95 per cent. 20 do. water. Distil the 7 pints of alcohol from off the water, and nii«, the 7 pints of flavored alcohol with 20 pints of alcohol 95 per cent., then add alowly 53 pints of fine white plain

syrup. (See Plain Symp, No. 7.) Filter if necessary. Color white.

' '