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

132 BECITES FOR TE»r GALLONS EACH.

29. Angelica Brandy.

4 ounces ofpimpinella root. 12 do. angelica do. 2 do. lavender flowers.

Ground and made a tincture, with one quart ofalcohol, 95 per cent.; add the tincture to 4 gallons of the alcohol, and 6 gallons of watei". - Filter. Color pale brown with sugar-color.(See hTo.88.)

30. Anise-seed Brandy.

24 drachms of oil of anise-seed, i do. do. star anise-seed.

Dissolved in 4i gallons ofalcohol,95 per cent.; then add }of a gallon of fine white j)lhin syrup (see No. 7), mixed with 5 gallons of water. Filter. Color white.

31. Anise-seed Cordial.

3 drachms of oil of anise seed. Dissolved in 2J gallons of alcohol, 95 per cent.; then add 21 gallons of fine white syrup (see No. 7), niLxed with 42 gallons of water. Filter, Color white.

32. Anisette de Bordeaux.

21lbs. ofground anise-seed. 21 ounces of ground coriander-seed. 7 do. do. Ceylon cinniimon. 7 pints ofaleohol, 95 per cent. 20 do. water.

Distil the 7 pints ofalcohol from offthe water, and mix" the 7 pints of flavored alcohol with 20 pints of alcohol,95