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

126

EECIPES FOK TEN GALLONS EACH.

78. CaneHe.

GJ drachms ofoil ofcinnamon. Dissolve in 3l gallons of alcohol, 95 per cent.; thei add C§ gallons of plain white syruj). (See No. t.)

79. Cedrat.

131 drachms ofoil of cedrat. Dissolve in 3i gallons of alcohol, 95 per cent., and C? gallons of white plain syrup. (See No. 7.) Color, yellow. (See No.91.)

80. Cliamp d'Asile.

8 ounces ofcaraway-seed. 4 do. grains d'ambrette.

1^ do. Ceylon cinnamon,ground to co.arse powder; macerate and distil with 3 gallons of alcohol, 95 per cent, and 31 gallons of water. Distil the 3 gallons of alcohol.from off the water, and mix the 3 gallons of aromatic spirit Avith a syrup made of 42 Ib.s. of sugar and 4? gallons of water. (See No. 7.) Filter.

81. Christine.

2 drachms ofessence ofvanilla. 8 drops of oil of roses. 24 do. oil of neroly. 48 do. oil ofcinnamon.

Dissolve in 3 gallons of 95 per cent, alcohol; mix it with a syrup made of 42lbs. of sugar, and 4J gallons oi water. (See No. 7.)

82. Christophelet.

Or drachms of Spanish saffron. 14J do. cinnamon. . 6| do. cardamom.