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

180

EECIPES FOE TEN GALLONS EACH.

gallons of water (see No. 5). Distil from oif the water 1 gallons of flavored alcohol, and add 7 gallons of tht ■" whitest plain syrup. (See No. 7.) 279, Marasquin de Framboises. 10 lbs. of raspberries made to a pulp; macerate for 24 hours with 3^ gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5). Distil from off the water 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. (See No. 7.) 280. Marasquin de Groseilles. 10 lbs. of red currants made to a pulp; macerate for 24 hours with 3^ gallons of alcohol, 95 per cent, and 3^ gallons of water (see No. 5); distil from off" the water 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. (See No. 7.) 281. Marasquin de Peches. 12 lbs. of peaches made to a pulp; only a few stones broken; macerate for 24 hours with 3i gallons of alcohol, 95 per cent., and 3i gallons of water (see No. 5). Distil from off" the water 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. (See No. 7.)

282. Marasquino di Zara.

9 lbs. of raspberries. 6 lbs. of sour red cherries. 3 lbs. of orange flowers.

Made to a pulp with stones; macerate for 24 hours witu gallons of alcohol, 95 per cent., and 3^ gallons of water