1876 Bar-Tender's Guide by Jerry Thomas

]12 KECIFES FOR TEN' GALLONS EACH.

29. Angelica Brandy.

4 ounces ofpimpinella root. 12 do. angelica do. 2 do. lavender flowers.

Ground and made a tincture, with one quart ofalcoliol, 95 per cent.; add the tincture to 4 gallons of the alcohol, and 6 gallons of water. Filter. Color pale brown with sugar-color.(See No.88.)

30. Anise-seed Brandy.

2^ drachms of oil of anise-seed. i do. do. star anise-seed.

Dissolved in 4i gallons of alcohol,95 per cent.; then add 5 of a gallon of fine white plain syrup (see No. V), mixed with 5 gallons of water. Filter. Color white.

81. Anise-seed Cordial.

3 drachms of oil of anise-seed. Dissolved in 2f gallons of alcohol, 95 per cent.; then add 2^ gallons of fine white syrup (see No. 7), mixed - udth 4J gallons of water. Filter. Color white.

32. Anisette de Bordeaux.

2^lbs. ofground anise-seed. 2J- ounces of ground coriander-seed. 7 do. do. Ceylon cinnamon. 7 pints ofalcohol, 95 per cent. 20 do. water.

Distil the 7 pints of alcohol from ofl"the w.ater, and mix the 7 pints of flavored alcohol with 20 pints of alcohol, 95