1876 Bar-Tender's Guide by Jerry Thomas

ANISETTE FAT7SSE.

per cent.; then add slowly 53 pints of fine white plain syrup. (See No. 7.) Filter, if necessary. Color white.

33. Anisette d'Hollande.

64 ounces ofground anise-seed. 27 do. 7 pints ofalcohol, 95 per cent. 20 do. water.

do. star anise-seed.

Distil the 7 pints of alcohol from offthe water, and mix the 7 pints of flavored alcohol with 26 pints of alcohol, 95 per cent.; then add slowly 47 pints of fine white plain syrup. (See No. 7.) Filter. Color white.

34. Anisette de Martinique.

64 ounces of ground anise-seed. 13A do. do. star anise-seed. 7 pints of alcohol, 95 per cent. 20 do. water.

Distil the 7 pints of alcohol from offthe water, and mix the 7 pints of flavored alcohol with 20 pints of alcohol, 95 per cent; then add slowly 53 pints of flue white plain syrup. (See No. 7.) Filter, if necessary. Color white.

35. Anisette Fausse. (imitation)

26|^ ounces ofground anise-seed. 17^ do.

do. star anise-seed. do. coriander-seed.

42 do.

4^ ounces of ground fennel-seed. 47^ pints of alcohol 95 per cent. 27 do. water.