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

123

BKAKDY SPICE.

Dissolve in 4® gallons of alcohol 95 per cent., then add lbs. ofsugar dissolved in oj gidlous of water, i'ilter. (Sec No. 3.)

67. Brandy, Peacli.

18 lbs.ofpe.acbes mashed with thestones,macerate them for 24 hours with 4s gallons of alcohol, 95 per cent,(see No.5), and 4 g.allons of water. Strain, press,and filter; add 5 pints of white plain syrup. (See No. 7.) Color dark yellow with coloring. (See No.88.) ounce of oil of peppermint (English). Dissolve in 4J gallons of alcohol, 95 per cent., then add 4J lbs. of sugar dissolved in 5 gallons of waters Filter. (See No.3.) 69. Brandy, Raspberry. 4 gallons of raspberry juice, 4J gallons of alcohol, 95 per cent., m.acerato for 2 days (see No. 5), then add IJ g.allon of white plain syrup (see No. 7). Filter. 68. Brandy,Peppermint.

70. Brandy, Spice.

2^ ounces of cinnamon. J do. cloves. J do. cardamom. 1 do. galanga root. 1 do. ginger.

Ground to a coarse powder;macerate it for a week witu 10 gallons of good French brandy. (See No. 5). Icr.