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

108

SARSAPARILLA BEER.

Cassis. Infuse for 1 week in 1 quart of brandy J oz. of cinna mon and 2cloves, bruised ; then add 1 pint of black cur rants. Let these macerate for 2 months. Strain with presisure. Add J pound of sugar to every pint. Bottle for use. Letilb. of Ceylon cinnamon, bruised, be infused in 1 quart of brandy for ten days ; then add 1 drop essence of orange peel and cardamoms. Color dark brown with caramel. Cassia Cordial. In 1 pint spirits of wine infuse 3 drops of oil of cassia and 2drops oil of lemon-peel. li pint essence of white spruce. 8gallons boiling water. 6 lbs. of loaf sugar. Ferment with yeast,and use sameformula asin ginger beer. Sarsaparilla Beer. li oz. compound extract of sarsapariUa. li pint of water. Infuse and when cold add eight pints of good root beer. Cinnamon Cordial. White Spruce Beer.