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

WEHMAN'S BARTENDEES' GUIDE.

67

PeacliBrandy,

To 10}^ gallons Pure Proof Spirit add:

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gallons good Peaoh Brandy.

2 pounds loaf Sugar. . X drachm essential oil of Bitter Almonds,cut In Alcohol. f X pint of Orange llower water. Color it, and let it stand for 7 days; it will then be ready for use. Cherry Brandy. To lOX gallons Pure Proof Spirit add; 12X quarts bruised Wild Cherries. 1 .\fter allowing to stand 5 to 7 days, strain it, aud add: CX pounds loaf Sugar. 2X gallons water(fresh spring water if possible). Then let the whole stand 9 days, draw off, and clarify if re quired.

Lemon Brandy. To lOX gallons Pure Proof Spirit add: 7>4 Lemons,sliced.

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GX pounds loaf Sugar. X pound Lemon peel. 1 pint good clear Brandy. Let it stand 12 days and draw off.

Orange Brandy. To lOX gallons Pure Proof Spirit add;

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9 Oranges, sliced.

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()X pounds of loaf Sugar.

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1 pint Brandy.

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X ounce Tartaric Acid. Let it stand for 9 days and draw off.

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Pineapple Brandy. To lOX gallons Pure Proof Spirit add: 4X Pineapples, sliced.

3 pints simple Syrup(Sugar and water). 1 pint good Brandy. X ounce Cassia. X ounce Tincture of Saffron. 211 gallons water. Let it stand 12 days, it will then be ready for drawing off and