1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

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Liqueur Maconnique.

Take 1 gallon of 60 o. p. spirit; add 1 oz. of distilled laven- der water ; 1 oz. of essence of barberry ; 1 oz. of orange flower water; and J oz. of essence of syringa. Mix with J a gallon of syrup ; add 1 oz. of essence of cloves ; colour with saffron, and bottle. It should be a bright maize colour, and will be quaffed by the newly elevated apprentice with amazing results.

Liqueur de Bacchus.

Take half a pint of strong clear syrup, add \ pint each of Maraschino, Curacoa, Kirschwasser, and 1 pint of Mott's Leicester cowslip wine. Mix, add one or two gold leaves. Bottle, cork, and seal.

Liqueur de Prince de Galle.

To 1 gallon of 60 o. p. spirit, add ^ oz. of distilled orange flower water; 1 oz. of ambergris ; J oz. of spirit of Juniper; \ oz. of essence of musk ; \ oz. of spirit of sweet balm ; and \ oz. each of the tinctures of clove, coriander and cherry. Add to it a gallon of clear syrup. Colour red, and bottle. Steep 1 oz. of angelica root, in \ pint of pure spirit for three days. Drain off and add to a gallon of 60 o. p. spirit, add 1 oz. of the following tinctures, veronica; cinnamon ; cassia; dried orange and clove. Add j- a pint of elder-flower water; 1 gallon of clear syrup. Colour green with spinach juice. It is then ready for bottling. Liqueur Criterion

Liqueur Eucalyptus. Take 2 lbs. of dried eucalyptus leaves ; 5

oz. of juniper

Infuse for 14 days in

; J lb. of orange flowers.

berries

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