1876 Bar-Tender's Guide by Jerry Thomas

CANELIN DE COEFOU.

125

73. Brandy, Strawberry.

i gallons ofstrawberryjuice. 4f gallon of alcobol, 95 per cent. Macerate for 2 days ySee No. 5), then add 11 gallons of plain white syrup (See No. 1.) Filter. (See No.3.)

74. Brandy, ■Wonnwood.

21 drachms of oU of wormwood. IJ ounces of herb of wormwood. 1 do. calamus root.

The herb and root must be ground and macerated (see No. 5) a few days, then pressed, and the oil dissolved in 4f gallons of alcohol, 95 per cent.; add a syrup made o 4 lbs. of sugar, with 5 gallons of water. Filter, and color green, with tincture of Indigo and saf fron. (See No. 90.) 75. Calabre a chand. 36 gallons of white or red wine must, boiled and skim med down to 8f gallons; to this add 11gallon of alcohol, . 95 per cent. Use: for manufacture of Malaga wine.

76. Calabre a froid. 9 gallons of fresh, pure red or white wine must. 1gallon of alcohol, 95 per cent. Let it clarify itself by standing. Decant. Use: For the manufacture of different wines.

77. Canelin de Corfou. 2 drachms of oil of Ceylon cinnamon. Dissolve in 31 gallons of alcohol, 95 per cent,i then add Bf- gallons of white plain syrup. (See No. 7.) Color, yellow. (See No. 91.)