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

CORDIALS.

Aniseed.

i oz. oil of aniseed. 5 pints spiritof wine(60 O. P.). •11 pints cordial syrup.

First dissolve the oil iu the spirit by shaking both well together in the jar, and then add the syrup, again agi tating briskly. Should the mixture be at'all cloudy,fiLne with alum and salts of tartar.

Carraway.

J oz. English oil of carraway. pints of spirit of wine (60 0.P.). 13 pints cordial spirit. Dissolve the eil in the spirit as above, add the syi-up, and if necessary fine with alum and tartar.

Cloves.

Fez. English oh of cloves. 5 pints rectified spirit(60 0. P.).

Coloring,a sufficiency. 11 pints cordial syruiJ.

Dissolve the oil in the spirit as before, add the syrup, shake all together, and if not bright in a few hours, fine with aluTii and tartar.