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

120

EECrPES FOE TEK GALLOHS EACH.

16 ilrops of oil of coriander. 16 do. do. lemon balm.

Dissolve in 4} gallons of alcohol, 95 per cent.; then add 6 gallons of5vater and{gallon white plain syrup (see No. f). Color yellow (see No. 91).

55. Brandy, Caraway.

i ounce of oil ofcaraway-seed. 30 drops of oil ofanise-seed. 5 drops of oil ofcoriander-seed.

Dissolved in 4J gallons of alcohol, 95 per cent.; then add 5 gallons of water and i gallon of white plain syrup (see No. 7). 56. Brandy, Cherry. 10.lbs. of black cherries, mashed with the stones. 5 gallons of alcohol, 95 jjer cent. Macerate for two weeks(see No. 5); press it; then add 10 lbs. ofsugar, dissolved in 3f gallons of water. Filter (see No.3). 57. Brandy,Cinnamon.

^ ounce of oil ofcinnamon. 32 drops of oil of cassia-buds. 32 do. oil of cloves.

Dissolve in 4J gallons of alcohol, 95 per cent.; then add gallons of water and ^ gallon of white plain syrup (see No. 7). Color broivn (see No.88).

58. Brandy,Cloves.

44 drachms of oil of cloves. drachm of oil of cinnamon.

Dissolve in gallons ofalcohol, 95 per cent.; then add 4} gallons of water and a gallon of white plain syrup (see No. 7). Color dark-brown (see No. 88).

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