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

BEAliTDT, QEtJNE-WALD.

121

69. Brandy, Domestic

50 drops ofoil ofCognac. 3 drachms of orris-root po^ivder. 1 drachm offinely-cut vanilla.

Macerate in 4 ounces of alcohol,95 per cent., in a ■n'arm place, for 24 hours (see iSTo. 5); filter, and then add to it 9J gallons of fourth-i^roof spirit (purest quality), and pints of white plain syrup (see No. 7). Color pale or dark with coloring (see No. 88). 60. Brandy, French. 1 gallon of genuine Otard brandy. 8} gallons of fourth-proof spirit (pure). 1 gallon of pure white plain syrup (see No. 7). Color dark or pale tvith coloring (see No. 88). 61. Brandy, Ginger. A lb. of white ginger, cut and washed. 7J lbs. of sugar, boiled for ten minutes with 3 gallons of water; strain; then add 7 gallons of fourth-proof spirit. Color pale yellow (sec No. 91). 63. Brandy, Grnnetyald.

i lb. of orange peel. J lb. of centaurium. I oz. of ginger. II oz. of calamus-root. 1 do. blessed thistle. 1 oz. of wormwood. I do. trefolii. II drachm of oil of cloves.

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11

do. do.

oil of cinnamon, oil of peppermint.

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4f gallons of alcohol, 95 per cent. 6