1885 New Guide Hotel Bar Restaurant

BOURBON WHISKEY.

43

Some people use 1 oz. of alum and 1

added to the spirits.

rammaged together and

oz. of salts of Tartar, the whole is

then left to settle.

Usquebaugh, Take 2 oz. of Nutmegs, broken up, 2 oz. bruised cloves, 1 oz. of cinnamon, 1 oz. of bitter almonds, blanched and bruised, i lb. of carraway seeds, J lb. coriander seeds. Heat all these in a chafing dish. Warm a stone jar and put them

Cover them

of plain spirit and cork

gallon

with

1

in.

Stand the jar in a warm corner, and agitate 2 or

tightly.

At the end of a fortnight drain and filter

3 times a day.

The Spirit

and add 2

of saffron

colouring.

oz.

spirit

Colouring is Place in a small jar 2 oz. of saffron, pour on to it 1 pint of o. p. spirit, shake it well every day for 3 or 4 days, and you will have a beautiful col- ouring. Boil 7 lbs. of lump sugar in a gallon of water, skim it carefully, and when cold or nearly so put it into the cask with 7 gallons of o, p. plain spirit, the gallon of spirit filtered from the spices and the saffron colouring. Fine with 1 oz. of dissolved alum. Rouse up well and leave to As Bourbon Whiskey Enters largely into the composition of many of the American drinks of which I shall hereafter treat, and is required for blending and other purposes, I have determined to give you one of the best " Bar Receipts " from America for its manu- facture. I am indebted to Mr. Parker of New York, for the formula, and I have ever since used it with great success and profit. Take 1 hogshead of good grain made in this way. fine. For use reduce as per excise scale.

(which runs me from

Is. 6d. per gallon

Is. to

spirit,

in

I draw off 1 gallon and put it into a jar with \ lb.

Bond.)

of rough

black

for every gallon of spirit I intend to

tea,