1884 The complete bartender. Art of Mixing Plain and Fancy Drinks

THE COMPLETE BARTENDER

36

LEMOM BRAMDY.

170.

To lo)^ gallons pure proof spirit add : 7^ lemons, sliced.

6y2 pounds loaf sugar. i^ pound lemon peel.

I pint good clear brandy.

stand 1 2 days and draw off.

Let it

ORAKGE' BRAKDY.

171.

To \oY2 gallons pure proof spirit add :

9 oranges, sliced. 6^ pounds of loaf sugar. I pint brandy. Yz ounce tartaric acid. Let it stand for 9 days and draw off.

PIKE APPLE BRAMDY.

17

'B-

To 10^ gallons pure proof spirits add :

41^ pineapples, sliced.

3 pints simple syrup (sugar and water.) I pint good brandy. Y ounce ca^:sia. * Y ounce tincture of saffron. 2^^ gallons water. I^t it stand 12 days, it will then be ready for drawing off and use.