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

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Macerate for ]t clays (see N"o. 5); press, filter, color red Avith cocliiiieal. (See No.93.)

40. Bitters, Aromatic. lbs. ofgroiiiid dried small orange a])ples. J lb. do. orange peel. 2 ounces do. cal.amus root. 2 do. do. piinpinella root. 1 do. do. cut hops.

Macerate for 14 days with 10 gallons of spirit at 4.5 per cent,(see No.5); press out the dregs,add 24 pints of brown sugar syrup. (See JJrown Sjrup, No.8.) Filter. Color dark brown with coloring. (See No.88.) 41. Bitter Danziger Drops. (See No. 144.)

2 ounces ofground centaurium. 3 do. do. angelica root. 31 drachms of aloes. 1 ounce of myrrh. 2 do. cassia floAA'crs. n do. ginger. do. nutmegs. 2 do. galanga root. 3 4 do. gentian do. u do. AVormwood.

1 4 agaric, all coarse poAA'dered. Macerate for 14 days Avith 10 gallons of spirit at 4.5 per !cnt. proof (see No.5); press out the dregs, filter, color lark broAA^n Avith coloring. (See No.88.) do.

42. Bitters,English.

^ lb, of lemon peels. 04 ounces of orange 64 do. small orange apples. peels.

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