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

143

DANZIGEE DKOrS.

ounce ofessence of vanilla,24 drops of oil of roses, dissolve in 2 ounces of alcohol, 95 per cent. Filter. (See No.3.)

143. Culotte du Pape. (Pope's Breeches.)

1 ounce ofnutmegs. } do. Ceylon cinnamon.

^ do. cloves. } do. vanilla. Macerate for 24 hours with 3^ gallons of alcohol, 95 pei cent., and 3^ gallons of water'. (See No.5.) Distil from off the water 3 gallons flavored spu'it; add 42 lbs. of sugar boiled with 4^ gallons of water. Color pale yeUow. (See No.91.)

143, Curacao d'Hollande. (Holland Curagoa))

1 lb. of Cura§oa orange peel. 1 do. Ceylon cinnamon.

Let them soak in water; boil them for 5 minutes witH the juice of 16 oranges and 7 gallons of white plain syrup (see No.7); then add 3 gallons of alcohol,95 per cent.) strain, filter; color dark yellow. (See No.88.) 144. Danziger Drops. (See Ho.41.) 2 ounces centaurium. 2r ounces ginger. 3 do angelica root. 1^ do. nutmegs. }drachm aloe socotrin. 2 do. Galanga root. 1 ounce myrrh. f do. gentian root. * 2 ounces cassia buds. 1^ do. wormwood. J do. agaric. Gi'ind and macerate with 4J gallons of alcohol, 95 per cent., and 5r gallons of water (see No.5); strain, press, filter, anel color dark yellow. (See No.88.)

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