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

176 EECITES FOE TEH QiU/J.T.ri Lj.C:L.

264, Liqueur de Citron. (Spirit ofLew.,

3 lbs. ofleniOE rinds, only the yellow part. Cut and macerate for 24 hours with 3 gallons of d^d.ol, 05 per cent., and Si gallons of water (see No.5); distt from off the water 3 gallons offlavored spirit; add 24 lbs, cfsugar dissolved in di gallons of water; filter; color yel low. (See No. 91.) 265. Liqueur de Fleurs d'Oranges. (Spirit of Orange Plowers.) 1 gallon of orange-flower water added to a syrup made of 24 lbs. of sugar dissolved in 4i gallons of water; mix with 3 gallons of alcohol, 93 per cent.; filter. (See No.1.) 266. Liqueur de Fraises. (Spirit of Strawberries.) 10 lbs. of strawberries, boiled for 5 minutes with a cyrup made of 24 lbs. of sugar, dissolved in 5i gallons of water; strain, and add 3 gaUons of alcohol, 95 per cent.- filter. (See Nos. 3 and 7.) ' 267. Liqueur de Fraruboises. (Spirit of Raspberries.) 10 lbs. of raspberries, boiled for 5 minutes with a syrup r-cide of 24 lbs. of sugar, dissolved in 5i gallons of water. Strain, and add 3 gallons of alcohol, 95 per cent • filter (See Nos. 3 and 7.) ' 268. Liqueur de Groseilles. (Spirit of Currants.) 10 lbs. ofred currants, boiled for 5 minutes tvith a syrup made of 24 lbs. ofsugar, dissolved in 5i gallons of tvater. Stiain, and add 3 gallons of alcohol, 95 per cent.; filter. (See Nos. 3 and 7.)