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

122 EECIPES FOE TEN GAEL0N8 EACH. Macerate for 24- hours (sec ISTo. 5); then add to the strained and filtered tincture a syrup made of J gallon of "white ifiain syrup (see No. V), dissolved in 4^ gallons of "water. Color hro"wn. (See No.88.)

63. Brandy, Imperial Peach.

4^ ozs. ofpowdered hitter almonds. 3J gallons ofalcohol, 95 per cent, gallons Avater.

Mix together, and macerate for 24 hours(sec No.6); then add a strained syrup, made of lbs. ofsugar; 1 pint of peach jelly; 2} ozs. preserved ginger; 1 lemon, cut in slices; 1 drachm ofgrated nutmegs; 1 drachm of allspice, in powder,and 5 pints of Avater, boiled for tAVO minutes. Mix the Avhole, and filter. 64. Brandy, Juniper. 9 drachms of best oil of juniper, dissolved in 43 gallons of alcohol, 95 per cent.; then add 6 lbs. ol sugar, dissolved in 4^ gallons of Avater. Filter. i ounce of oil of spearmint. 30 drops of oil of peppermint. 3 drops of oil of bcrgamot. Dissolve in 43 gallons of alcohol 95 per cent., then add 3 lbs. of sugar dissolved in 5a gallons of Avater. Color green aa 1th indigo and saffron tincture. (See Na. DO.) 66. Brandy, Orange 4J drachms of oE of orange. 3 di-ops of oil of neroly. 65. Brandy, Mint.