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

RECIPES FOR TEN GALLONS EACH

rOK TUE INDEX SEE PAGE 235.

21. Aqua del Paradise. (Water ofParadise.) 40^ ounces of roast and ground cocoa CJ do. ground cardamom seeds. 6^ do ground Ceylon cinnamon. •^^ints of alcoliol, 95 per cent. 20 do. water. Distil the 7 pints of alcohol from offthe water and mix the 7 pints offlavored alcohol with 20 pints of alcohol, 95 per cent., then add slowly 53 pints of fine white simple syrup. (See Simpit} or Plain Syrup, No. 7.) Filter it if necessary. Color white.

22. Aqua Divina. (Divine Water.)

CJ ounces ofground Ceylon cinnamon. 6§- do. gum myrrh. 26| do. roasted cacao carac. 7 pints of alcohol, 95 per cent. 20 do. water.

Distil the 7 pints of alcohol from off the water, and mix the 7 pints of flavored .alcohol with 20 pints of alcohol 95 ^er cent., then add alowly 53 pints of fine Avhite plain

syrup. (See Plaiii Symp,No.7.) Filter if necessary. Color white.