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

raspberry syrup.

87

Orange Syrup.

2oz. tincture of orauge-peeL 1 lb. simple syrup, MLx.

Syrup of Nectar.

30 drops essence of nectar. 1 lb. simple syrup. Mix.

The proportion of 30 parts of sugar to 16 pai-ts of watet also makes an excellent syrup. It is worth adding that it will be found best to employ only the best refined sugar, and filtered water, soft as possible. By so doing it often saves the trouble of clar-i- fication, which invariably becomes necessary when in ferior ingredients are used. The befst plan is to iDOur the water cold over the sugar and let it slowly melt; and, when saturated, boil it up to the boil by a gentle heat, aiid then keepsimmering tothe point desired.

Pineapple Syrup.

Add 1 ounce essence of pineapple to 1 gallon white syrup and half ounce tartaric acid.

Raspberry Syrup.

1 gallon white syrup. i ounce essence of raspberry, f ounce tincture tartaric acid.