1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

104

ESSENCE OE COaNAC.

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

279. Essence of Lemon.

Take 1 ounce oil oflemon.

1 quart alcohol(95 per cent.) ^ pint water, li ounces citric acid.

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

280. Essence of Cognac.

Take 1 ounce oil of cognac.

^ gallon spiiits(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 j)i-unes(breaking the kernels) and put them with the tea and the 70 per cent, spirits into a stone jar of3 gallons capacity; cover closely, and let it stand for 8 days. Filter the hquor,and add it to the solution of oil and ammonia. Bottle for use. This quantity is sufficient for flavoring 100 gallons of brandy.