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

CANELIN DE COEFOU.

125

73. Brandy, Strawberry.

4 gallons ofstrawberry juice. 4J gallon of alcohol, 95 per cent. Macerate for 2 days ^see No. 5), then add gallons of plain white syrup. (Sec No.1.) Filter. (See No.3.)

74. Brandy,"Wormwood.

2J- drachms of oil of wormwood. 1J ounces of herb of wormwood. f do. calamus root.

The herb and root must bo ground and macerated (seo No.,5) a few days, then pressed, and the oil dissolved in 4} gallons of alcohol, 95 per cent.; add a syrup made o' 4lbs. of sugar, with 5 gallons of water. Filter, and color green, with tincture of Indigo and saf fron. (See No.90.) 75. Calabre a chand. 36 gallons of white or red wine must, boiled and skim med doira to 8J gallons; to this add IJ gallon of alcohol, 95 per cent. Use: for manufacture of Malaga wine. 76. Calabre a froid. 9 gallons offresh,pure red or white wine must. 1 gallon ofalcohol, 95 per cent. Let it clarify itself by standing. Decant. Use: For the manufacture of different ivines. 77. Canelin de Corfou. 2 drachms ofoil of Ceylon cinnamon. Dissolve in 3i gallons of alcohol, 95 per cent,i then add 6|gallons ofivhite plain syrup. (See No.1.) Color, yellow. (See No. 91.)