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

96

QUININE BITTEUS.

Essence ofBitters.

i lb. orange peel, dried. ilb. orange apples, i lb. gentian root, i lb.lemon peel, ground to powder. Macerate for ten days. Add one gallon of pure spirit. Strain with pressure. Add one quart of soft water.

"Piek-Me-TJp"Bitters.

1oz. Angostura bark. 1 oz.orange peel. 1 oz. lemon peel. i oz. chireta. i oz. chamomile flowers,

i^oz. cardamom seeds, i oz. cinnamon bark, i oz. carraway seeds. 4 lbs. raisins. li gallons spirits(11 U.P.). Maceratefor a month,then press and filter.

Quinine Bitters.

160 grains sulphate of quinine. 1 lb. orange peel, cutsmall. 2gallons cape wine. 1 pt. proof spirit.

Dissolve the quinine in the spirit by aid of a gentle heat, and pourit over theorange peel. After it has been allowed to remain undisturbed in a close vessel for two days add the wine, and stu'up well every day for a fort night, then press and filter.