1885 New Guide Hotel Bar Restaurant

LIQUEURS.

69

and fro every day, so as to extract the essence flavouring. Then strain off and filter, adding the contents of an oz. bottle of vanilla essence. Bottle and cork.

Liqueur de Geneve et Groseilles Noirs.

(Black Currafit Gin.

Take a wine glass of gin out of each bottle, and put in a wine glassful of bruised black currants, 2 young leaves from the black currant bush, and 3 lumps of sugar. Cork and

It will be ready for use in a month.

seal.

Take J gallon of clarified

For immediate use.

No. 2.

sugar syrup, and J gallon of 33^ under proof gin. Mix and add the contents of an oz. bottle of essential essence of black currants. Put it in a glass or China barrel for imme- diate sale after mixing. Raspberry Liqueur. To 1 gallon of 33° m. p. gin, add 2 lbs. of rasps that have been bruised, rummage them up well, and let them settle for 24 hours. Draw ofi" and filter, and add J gallon of thin syrup, colour with cochineal. Put in a glass barrel for sale. N. B. This is a famous beverage at Teviperance Fetes, No. 1.

A quickly made edition

Raspberry Liqueur.

No. 2.

Mix and

Gin

syrup

of the above.

gallon.

gallon,

1

J

flavour with concentrated essence of rasps, 1 oz.

Put in jars

or bottles, and it is ready for sale. Liqueur des Peches.

Nos. i and 2.

(brandy peaches.)

Take 1 dozen ripe peaches.

The)- miist nut be over ripe

or decayed. Take out the kernels and crack them, remove the almonds, blanch them, then lay them neatly and regularly in rows in a large glass jar such as Confectioners use for cherry brandy. Skin and halve them with a silver knife.