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

THE COMPLETE BARTENDER.

41

ORGEAT SYRUP. Cover with boiling water 2 pounds of sweet almonds, ^^ of a pound of bitter almonds, let them stand until cool and then peel them, beat them in a mortar to a fine paste, adding water slowly, press through a linen cloth and dissolve in the liquid 15 pounds of sugar, boil for 2 minutes, then strain.

CORDIALS

In making Cordials

the manufacturer must practice the

following rules:

Be careful to use a pure first class spirit, well-clean-

First.

ed from its essential oils.

Let the time of previous digestion be proportioned

Second.

[ to the tenacity of the ingredients, or the heaviness of the oil.

Have a due proportion of spirit,

grosser and

Third.

the

ij

I less fragrant parts of the oil not giving the spirit so agreeable

the same

flavor and

thick and

time

rendering

a

at

it

unsightly. by leaving out the feints, and making up to proof with fine soft This may, in a great measure be effected

water

in their stead.

Sometimes it is necessary to filter cordials.

This is

easi-

ly done by running it

through a

should

fining

cloth.

If

be required, add about six eggs to

Syrup

the

barrel.

for

made in the same way as simple syrup for which

cordials is

see receipt under the heading of

''Syrups."