1876 Jerry Thoma's Bar-Tender's Guide or How to Mix Drinks (Soft Cover)

104

ESENCE OF COGNAC.

Cut the oil of lemon in the alcohol, add the tartaric acid, and mix thoroughly with the syrup.

279. Es s ence o f Lemo n .

Take 1 ounce oil of lemon.

1 quart alcohol (95 per cent.) 1/2 pint water. 14 ounces citric acid.

Grind the citric acid to a powder in a porcelain mortar; dissolve it in the water. Then cut the oil of lemon in the alcohol, and add the acid water.

280. Es s ence o f Cognac .

Take 1 ounce oil of cognac.

1/2 gallon spirits (95 per cent.) 1 do. do. (70 per cent.) 2 ounces strong ammonia. 1 pound fine black tea. 2 do. prunes.

Dissolve the oil of cognac in the 95 per cent, spirits; cork it tightly in a bottle and let it stand three days, fre­ quently shaking it, then add the ammonia. Mash the primes (breaking the kernels) and put them with the tea and the 70 per cent, spirits into a stone jar of 3 gallons capacity; cover closely, and let it stand for 8 days. Filter the liquor, and add it to the solution of oil and ammonia. Bottle for use. This quantity is sufficient for flavoring 100 gallons of brandy.