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

92

CURACAO.

Eau de Cordiale.

20 oz. lemon peel. 4oz. cinnamon bark,bruised. 2oz. balm, the fresh herb. 2oz. powdered coriander seed. 2oz. powdered aniseed. 1 oz. powdered mace. 1 oz. powdered nutmeg. 21 gallons rectified spirit (60 0.P.). 2gallons distilled water. 1 gallon capillaire.

Macerate the solids for ten days in the spirits, and de cant as much liquor as can be got off clear. To the mace add the water and capillaire ; stir well up and set aside for fourteen days ; then press, filter and add the liquor first withdrawn. Another method, and we think a better one, is to mix all the ingredients together, and stii'them well upevery other morning for about amonth, and then to press and filter.

Curacao.

■6 oz. orange peel, cut small. 1drachm cinnamon. 1-2 drachmmace, bruised. 1drachm saffron. 1igallons .spirit of wine (14U. P.). 2 pints capillaire.

Macei'ate all together ; inabout twenty-one days di-aw off the liquor through a strainer, and press the residue so as to recover any of the liquor it may have retained ;mix both liquore, and filter through flannel.