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

CUEACOA CORDIAL.

83

Raspberry.

8 oz. essence of raspberry. 21 pints spirit of•wine (530.P.). 13 pints cordial syrup. 2oz. tincture of cudbear, strong.

Let all tliese be shaken well up together in a jar, using no finings, for if the materials ai-e genuine, the cordial will be bright and ready for use the day it is mixed.

Strawberry.

f oz. essence of strawberry. ■4 pts. rectified spirit (60 O. P.). 3 oz. tincture of cudbear. 14 pts. cordial syrup. Proceed as with raspbeny. Lemon. 3 drops essential oil of lemon. 3 pts. lemon juice. 6 oz. lemon peel, fresh.

6 lbs. refined sugar. 2 pts. rectified spirit.

Add the oil to the juice, and in it boil the peel, which should be cut very small, and strain ; add to the strained liquor the sugar; dissolveby aidof gentle heat, and when cool, mix in the spirit by brisk agitation. Curacoa Cordial. 1lb. orange peel, ilb. ground cinnamon. 16 oranges. 6 galls, white syrup. Boil 5 minutes. Add 3 galls, pure spirits, 95 per cent, above ; filter through Canton flannel and bottle.