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

CONCENTRATED FRUIT SYRUPS.

The strength,of all the following syrups has been cal culated solely with a view to the convenience of hotel keepers, etc. We advise each party to prepare them for' themselves ; and thiscan he done with little ornotrouble, by making two or three gallons of the simple syrup as a •stock, from which a pint or two can be taken at any time, and flavored 'with any of the fruit essences as re quired. In summer, one ounce added to a bottle of aer ated water or soda water, will produce a glass of orange ade, lemonade, nectar, or other such beverage as may be required, thus obviating the necessity of keeping a stock of each of these in bottle. In winter they may be used instead Of sugar for sweetening hot drinks, such as gin, rum, etc., to which they impart the agreeable flavor of fruit whose name they beai". Theyare also used as a base for the various acidulated summer beverages.

Simple Syrup.

7lbs. refined sugar. 3 pts. distilled water. Dissolve the sugar in the water over a gentle fire. Clove Syrup. 30 drops of quintessence of cloves. 1 lb. simple syrup. Mix by shaking well up together in a bottle.