1876 Bar-Tender's Guide by Jerry Thomas

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BKANUY SPICE.

Dissolve in 4f gallons of alcohol 95 per cent., then add 21 lbs. ofsugar dissolved in 5i gallons of water. Filter. (See No. 3.)

67. Brandy, Peach,

18 lbs.of peaches mashed with thestones,macerate them for 24 hours with 4^ gallons of alcohol, 95 per cent,(see No.5), and 4 gallons of water. Strain, press,and filter; add 5 pints of white plain syrup. (See No. 7.) Color dark yellow with coloring. (See No.88.)

68. Brandy,Peppermint.

^ ounce of oil of peppermint (English). Dissolve in 4f gallons of alcohol, 95 per cent., then add 4f lbs. of sugar dissolved in 5 gallons of water. Filter. (See No.3.)

69. Brandy, Raspberry.

4 gallons of raspberry juice, 4f gallons of alcohol, 95 per cent., macerate for 2 days(see No. 5), then add IJ gallon of white plain syrup (see No. 7). Filter.

70. Brandy, Spice.

2^ ounces of cinnamon. J do. cloves. I do. cardamom. 1 do. galanga root. 1 do. ginger.

_ Ground to a coarse powder; macerate it for a week with 10 gallons of good French brandy. (See No.5). Filter.