1891 Wehman’s Bartender’s Guide by Henry J. Wehman

WEHMAN'S BAKTENDEKS' GUIDE.

Crimean Cup,ala Wyndliam,—(For aparty ofJive.)

I .'

1 bottle of Champagne. 2 bottles of Soda water.

'

^ ,

1 large wine glass of Maraschino. yi large wine glass of Cognac. yi large wine glass of Curacoa. 1 table spoonful of crushed Sugar.

Macerate the thinly peeled rind of half an orange with the sugar; add the Maraschino, Cognac, and Curacoa. Mix thor oughly and add the soda water and Champagne. The addition of half a pound of pure ice is a great improvement.

English Curacoa.

j \l!|

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 hold a quart with the whiskey; cork tightly and let the contents remain for 10 to 12 days, shaking the bottle frequently. Then strain out the peel, add the syrup; shake well, and let it stand for 3 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 bottie, and let it remaib for a week. The Curacoa wili then be perfectly clear and equal in flavor to the best imported article.

To Make Blaekben-y Brandy. To 10)4 gallons pure spirits add: 12 quarts of Blackberides. 4gallons of water. , 6 pounds of loaf Sugar.

'

)^ ounce of whole Cloves.

,

' <

)4 ounce whole Cinnamon. Let it stand 21 days, draw off, strain and clarify (clear) if necessary.

Kaspberry Brandy.

To 10 gallons of pure proof spirits add; 13 quarts of Kaspberries.

>

2)^ gallons of water.

f

6 pounds of loaf Sugar, ounce whole Cloves, ounce whole Cinnamon. Let It stand 21 days,draw off, strain and clarify If necessary, I

■f'r