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

ANISETTH FAUSSB. 113 per cent.; then, a^d sloAvly 53 j)ints of fine ■white plain Byrup. (See hTo. 1.) Filtei*, if necessary. Color ■white.

33, Anisette d'HoUande.

64 ounces of ground anise-seed. 27 do. 7 pints of alcohol, 95 percent. 20 do. ■water.

do. star anise-seed.

Distil the 7 ]nnts of alcohol from off the water, and mix the 7 pints of flavored alcohol with 26 pints of alcohol, 95 pel cent.; then add slowly 47 pints of fine white plain syrup. (See N"o. 7.) Filter. Color white. 34. Anisette de Martiniq^ue. 64 ounces of ground anise-seed. 131 do. . do. star anise-seed. 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 per cent; then add slowly 53 pints of fine white plain Bvnip. (See N"o. 7.) Filter, if necessary. Color white. 35. Anisette Fa^nsse (Tmitaiion) 26J ounces of ground anise-seed. 17|- do. do. st.ar anise-seed. 41 do. do. coriander-seed. 41 ounces of ground fennel-seed. ' ' . pints of alcohol 95 per cent. 27 do. water.