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

THE COMPLETE R\RTENrnER

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IMTTATIOK OF GOOD BRAKBY, Take 28 gallons of whiskey and add 2 gallons of best brandy, 4 ounces tincture of kino, 2 ounces sweet spirits of nitre, 100 drops of nitric acid, and 3 pounds of burnt raisins. Mix all together and let stand for a few weeks, then draw off and it is ready for use. SUGAR COLORING. Sugar-coloring is useful for giving imitation brandy the de- Take 4 pounds of brown sugar, boil it well and burn it so that it will taste bitter? thin n with water while on the fire, pouring in but a little at a time, and keep stirring all the time. If you pour too much in at a time, it will explode, and may burn you After you have thinned it down to its proper consistency, strain it while warm. COOLING WINEH. Always ice white wines in summer, if the weather be hot; but with red wines this must not be regarded, as a great degree If your cellar be of the requisite degree of coldness, say 52° and the thermometer stand it 70°, the wine is full cold enough to be grateful; and, brought directly from the cellar to the guest, (which it should always be at that season,) the outside of the bottle will be clouded, a sure test that the wine is sufficiently cold. Where ice is not obtainable the bottle may be hung up in .a flannel bag, previously soaked in water in the full glare of the sun's ray-^, where there is also a strong draft of air. The constant evaporation keeping the bag dripping wet, will cpol the wine sired color. It is made in this manner : of cold is apt to affect their flavor.