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

GINGER.

81

Ginger Brandy.

Tliis may be made by following the same directions as given for ginger gin, or the following will be found more economical,though taking a longer time to prepai-e. Steep half a pound of weU bruised Jamaica ginger in one gallon of strong brandy for fourteen days,shalcing it up repeatedly. Let this be strained through muslin. Throw thegingerfrom the muslin into a gallon of boiling water and allow it to simmer over a low fire for twenty minutes and strain. To this add ten pounds of refined sugar.

Peppermint.

1 drachm oil of peppermint. 3 pints rectified spirit (GO O. P.). 13 pints cordial syrup. Proceed as in the foregoing.

Ginger.

Bruise half a pound of the best new Jamaica ginger in an iron mortar,and put it into a bottle containing one pint of spirit of wine(60 O. P.), and one pintof water, alloiv it to macerate for ten or twelve days, shaking it up well each morning. After the twelfth day transfer it to a funnelcontaining apaper filter ; when all the liquid has run through pass two pints of sherry over it, and lastly, one pint of boiling water. This will yield rather better than half a gallon of liquid..When all are mixed, dissolve in this one ounce of burned sugar, and having added twelve pints of syrup, shake the whole well up, and fine with alum, etc.