1885 New Guide Hotel Bar Restaurant

LIQUEURS.

67

up with thin syrup

a liqueur glass, and fill

serve this, half fill

from a decanter.

Aqua Mirabilis. Get from the herbalist, i lb. of celandine ;

i lb. of penny and put into a jar

royal and marjoram ;

J lb. of cowslip pips ;

each of ginger, cloves, and nutmegs ;

add 1

with

oz.

1

gallon of silent spirit, and 6 lbs. of loaf sugar :

steep for a

month Strain off and clear with 1 oz. of alum dissolved in water while hot, and salts of tartar J oz., added after. Then bottle and cork. N.B. This is a good digestive agent, and useful in all cases of dysentry. ; shake it well during the time.

Liqueur D'Hongrie.

Take 3 ozs. of rosemary ;

3 ozs. of lavender tops ;

3 ozs. of

macerate in 1 gallon of silent spirit for

Florentine orris root ;

a month

; strain, filter, and add to a gallon of syrup.

Colour

red.

Liqueur De Perse. Take J lb. of best quality mixed tea (Indian teas are best for this purpose, being less liable to dressing, besides it is the tea used by the Persians for the purpose) ; pour on it 1 pint of cold distilled water; let it lie in the water over night to in- fuse, then drain off the liquor ; add 7 lbs. of sugar, and when dissolved, mix with 3 quarts of plain spirit. It is then ready for use. To improve it, add orange-flower water, 1 oz. To serve ; a small liqueur glass. It can be used also for ices and creams. ( Coffee Liqueur.) Take 1 lb. of blue, and 1 lb. of green coffee berries* Roast them in a small gas coffee roaster, putting in J oz. lard while roasting. When they are a little cool, take them Liqueur de Cafe. No. i.