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

THE COMPLETE BARTENDER.

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EFFERVESCEJ^T DRAUGHT. Carbonate of potash, 80 grains, pulverized citric acid, 17

When required for use, add i

Keep separate.

drop

grains.

I

Dissolve in separate tumblers, mix, and

essence of lemon.

! drink while effervescing.

WIJ^E BITTERS,

Add 3

Take the thin peel of i

lemon,

bitter orange.

i

— infuse.

ounces of sherry wine, 2 ounces of water

BRAJSi'D r BITTERS- Orange peel, 16 ounces, cardamons, 2 ounces, cinnamon, 2 ounces, essence of cochineal, 4 drops, gentian root, 12 ounces, brandy, 2 gallons. Infuse for one month, then strain and fil-

ter.

RUM BITTERS. Raisins, 2 pounds, bruised cinnamon, 6 ounces, snake -root,

Add the juice of 2 lemons and 2 oranges,

2 ounces, 20 cloves.

I jest in rum for two months, then strain and filter. essejyce of bitters. yi pound dried orange peel, i^ pound orange-apples, i^ pound gentian root, j^ pound lemon peel, ground to powder. Macerate for ten days. Add i gallon of pure spirits Strain and add i quart of soft pure ^ater. PORTABLE LEMOJTADE. Take of white sugar, 4 pounds, Tartaric acid, 2 ounces, es- sence of lemon, }^ ounce 'Powder these ingredients and keep in a dry bottle for use. One tablespoonful will make a glass oi lemonade J when mixed with water.

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