1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas
NOEUlIAJilJSEll KOEN BEANNTWEICT. (see No.5). Distil from offthe water 3 gallons offlavored alcohol, and add 7 gallons of the whitest plain syrup. (See No.7.)
283. Mirabolanti, Italian.
1 lb. ofground mirabolanti. i do. cardamom.
Macerate for 24 hours with 8 gallons of alcohol, 95 per cent., and 3 gallons of water (see No.5); distil from off the water 3 gallons of flavored spirit, and add 24 lbs. of sugar dissolved in 5|gallons of water;filter. (See No.3.)
284. Nectar des Diens. (Nectar of Olympus.)
2lbs. of honey. 1 do. coriander-seed. a do. fresh lemon peel. 2 ounces of cloves. 4 do. styrax calamita. 4 do. benzoin.
Ground and cut; macerate for 2 weeks with 3i gallons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5); distil from off the water 3 gaUons of flavored spirit, and add 8 ounces of orange water, drachm of tincture of vanilla, and 30 lbs. of sugar dissolved in 5^ gallons of water; filter; color deep red. (See No.93.) 285. Nordbaeuser Korn Branntwein. 45 drops of oil ofstar anise-seed. 6|drachms of acetic ether. 7 ounces ofSt. John's bread (Joh.annisbrod). ^ drachm ofSpanish saflron. 1 do. gunpowder tea.
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