1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

138

EECn'KS FOB TEN GALLONS EACH.

Ground; then macerate for 24 hours in 3^ gallons of alcohol, 95 per cent., and Sg- gallons of water; distil from ofl' the water 3l gallons offlavored spirit, then add 53 lbs. ofsugar and 3l gallons of water, near boihng heat. 122, Creme de Barbadoes. (Barbadoes Cream.) 4lemons,the rinds only. 4 oranges,Ceylon, do. 51 ounces of cinnamon. 3 drachms of mace. 1;^ drachms of cloves.

11 do. coriander-seed. 11 do. bitter almonds. 1^ do. nutmegs.

Ground and cut; macerate for 24 hours in 31 gallons of alcohol, 95 per cent., and 3|gallons of water. Distil from off the water 3^ gallons of flavored spirit;then add 53lbs. ofsngar, and 3J gallons of water, near boiling heat.

123. Creme de Cacao. (Cocoa Cream.)

6 lbs. of.roasted cacao. 1 ounce of Ceylon cinnamon.

Ground; macerate for 24 hours in SJ gallons of alcohol, B5 per cent., and 33. gallons of Avater. Distil from off" the water 3LgaUonsofflavored spirit, then add 53 lbs. ofsugar and 3L gallons of Avater, near boiling heat; add one ounce of tinctm-e of vanflla. 124, Creme de Cedrat with Champagne. (Cedrat • Cream.) 1 ounce of oil of cedrat,dissolve in 2i gallons of alcohol, 95 per cent., add 4 quart bottles of champagne,53 lbs. of sugar, and 3i gallons of Avater, near boiling heat.