1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

74

QUrNClS LIQUEUE.

with clftîifiod syr«p, shake it well with the spint, and let it reraain for three days. Pour a teacupful of the liqueur into a mortar, and beat up a drachm of powdered alutn, and an equal quantity of carbonate of potash ; pour this, •when well mixed, into the bottle, shake it well, and in a Week" you will find the Curaçoa porfectly transparent, and equal inflavor to that imported froru Malines, or any othei place in the universe. 189. Italian Lemonade. Pare and press two dozen lemons ; pour the juice on tho peels, and let it remain on them ail night ; in the morning add two pounds of loaf-sugar, a quart of good sherry, and three quarts of boiling water. Mix well, add a quart oi boiling Eoilk, and strain it through a jclly-bag till clear.

190. Quince Liqueur.

2 quarts of quince'juice. 4 do.

Cognac brandy.

2^ Ibs. of white sugar. 12 ounces of bitter almonds, bruîsed. l Ib. of coriander-seeds. 36 cloves.

Grate a suflBcient number of quinces to make 2 quarts of juice, and squeeze them through a jelly-bag. Mix the ingrédients all together, and put them in a dcmijohn, and ^ shake tliem well every day for tcn days. Then strain iho liquid through a jelly-bag till it is perfectly clear, and Dottle for use. Thia is a dolightrul liqueur, and can be relied upon, as it is frora a recipe in tho possession of a lady who is faraous for concocting delicious potations.