1887 The bar-tender's guide

BOTTLED VBLYET.

114

expose it to the cold for half an hour ; when served stir in the carbonate of soda, and the rind of the cucumber. Bottled Velvet.

Sir John Bayley's Recipe.

Take 1 bottle of Moselle. '% pint of Sherry.

2 table-spoonfuls of sugar. 1 lemon. 1 sprig of verbena. Peel the lemon very thin, using only sufficient of the peel to produce the desired flavor ; add the other ingredients ; , strain and ice.

English Curacoa.

Take 6 ounces of very thin orange peeL 1 pint of whiskey.

1 pint of clarified syrup. 1 drachm powdered alum. 1 drachm carbonate of potash. Place the orange peel in a bottle, which will con- tain a quart, with the whiskey ; cork tightly and let the contents remain for ten or twelve days, shaking the bottle frequently. Then strain out the peel, add the syrup ; shake well, and let it stand for three days. Take out a tea-cupful into a mortar, and beat up with the alum and potash ; when well mixed, pour it back into the bottle, and let it remain for a week The Curacoa will then be perfectly clear and equal in flavor to the best imported article.