1885 New Guide Hotel Bar Restaurant

LIQUEURS.

63

orange flower water ;

and i gallon of

i oz. of rose water ;

leaf flakes when bottling.

Put in

syrup.

clarified

silver

Colour a pale blue. N. B.

This is the fashionable liqueur for wedding parties

Serve in delicate white liqueur glasses.

this season.

Liqueur de Rosicrucian.

To J gallon of 0. p, spirit, add 2 oz. of treble distilled orange flower water ; 1 oz. of rose water ; 2 oz. of spirit of jessa- mine flowers ; 1 oz. of commercial ambergris ; tone to a beau- tiful rose colour. Pour some syrup on a plate or dish, lay on it 3 leaves of silver and 4 leaves of gold leaf, break them into flakes, mix with 1 gallon of clarified syrup, and add to the liqueur. Then bottle. This is used at Masonic dinners. To one gallon of 60 0, p, spirit, add l-8th oz. of violet essence ; l-8th oz. of cachou essence ; J oz. of essence of prunes, 1 oz. elder flower water, and 3 drops oil of winter green. Blanch and mince very fine, 8 dozen good well- coloured pistachio nuts. Divide them equally, into 6 quart liqueur bottles. Mix the oil of winter green with 2 lbs. of sugar in a mortar. Put it into a jar, add the spirit and essences, and lastly 3 pints of clarified syrup. Shake well. Leave 3 days to clear. Have the nuts freshly minced and in the bottles. Pour the liqueur to them ; then bottle, cork and Liqueur Eureka.

In serving, shake the bottle.

seal.

Liqueur D'Apprenti.

Pure spirit 1 gallon ;

1 oz. of essence of coltsfoot ;

1 oz.

of essence of white heart

of essence of cowslip

oz.

1

Mix with 3

of essence of hawthorn.

cherry; and 1

oz,

Mix and

leaves of gold leaf, and add 3 quarts of syrup.

bottle.