1876 Bar-Tender's Guide by Jerry Thomas

BEAi

121

69. Brandy, Domestic

50 drops of oil ofCognac. 3 drachms of orris-root powder. 1 drachm offinely-cut vanilla.

Macerate in 4 ounces of alcohol,95 per cent., in a warm place, for 24 hours (see Mo.5); filter, and then add to it gallons of fourth-proof spirit (purest quality), and pints of white plain syi-up(see Mo.1). Color pale or dark with coloring (see Mo.88).

60. Brandy, French..

1 gallon ofgenuine Otard brandy. 8|gallons offourth-proof spirit (pure). I gallon of pure white plain syrup (see Mo.1). Color dark or pale with coloring (see No.88).

61. Brandy, G-inger. lb. of white ginger, cut and washed.

7a lbs. of sugar, boiled for ten minutes with 3 gallons of water; strain; then add 7gallons offourth-proof spirit. Color pale yellow (see Mo. 91).

63. Brandy, Grunewald.

J lb. oforange peel. ^ lb. ofcentaurium. 1 oz. ofginger, la oz. of calamus-root. 1^ do. blessed thistle. 1 oz. of wormwood. I do. trefolii. 1^ drachm ofoil of cloves.

do. oil ofcinnamon, do. oil of peppermint. 4J gallons of alcohol, 95 per cent. 6