1884 The Modern Bartenders' Guide by O. H. Byron

ORANGE BRANDY.

107

Curacoa Cordial.

5}gallons water. i gallon plain syrup. 1 pint peach jelly,

i gill ginger extract. 1lemon cut in slices. 30 drops oilof nutmeg. 1 drachm powdered allspice. •

•

n

5 xiints water.

Strahi through Alter.

Raspberry Brandy. lOJ gallons pure sphits, 95 per cent, above proof.

18 gallons water. 7gallons syrup. 18 gallons raspberry juice. 1 oz. tartaric acid. Color with cai-amel or burned sugar.

Juniper Brandy. Dissolve i drachm oil of juniper in 1 quart of pure spirit or brandy, add i lb. of sugar, dissolved in 1 quart of water. Lemon Brandy. Steep the t.h^n peels of 6lemons and 2 bitter almonds in 1 quart of brandy ; macerate 2 weeks,adding i pintof water, and 1 lb. of loaf sugar. Orange Brandy. Into a large jar put8Seville oranges; cover them with brandy. In three months'time strain off the brandy, sweeten to taste, and cover the oranges over with syi-up; the residuum will make an excellent sweetmeat.