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

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WEHMAN'S BAETENDERS' GUIDE.

Ginger Brandy. To 10^ gallons Pure Proof Spirit add: yi, ounce Tincture Cardamom Seed.

Take% pound bruised ginger root, digested in%gallon strong alcohol for 7 days. Add the liquor, after having been filtered to the pure spirit, agithting it thoroughiy, then add: lYz gallons pure soft -water. Y gallon simple Syrup. Color -with sugar coloring, ready for use. If more flavor is re quired, use more of the ginger; if sweeter, more syi'up.

Lavender Brandy.

To 10;^ gallons Pure Proof Spirit, add: 1 dr. Oil of Lavender, dissolved for 12 or 13 hours in strong Aicohol. 3gaiions pure soft -water. yi ounce Tincture Cinnamon. Yi gallon simple Syrup. Color with sugar,adding more lavender or syrup,if more flavor or sweetness is required.

Grunswald Brandy.

1 ib. Orange Peel. 1" Centaurium. 1oz. Wormwood.

ground Ginger.

. , i •

4" 5 " 2" 5" 5" 3" 5"

Calamus Eoot. , . ^' •

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Trefoil. Oil Cloves. Cinnamon.

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Oil of Peppermint, o •• galls. Alcohol,95 per cent. Steepthe above in the alcohoi for ten days;strain and add: 3qts. white Syrup. 5 galls, water. Color with Caramei or burned Sugar.

Carraway Brandy. Steep 1 oz. of caraway seed, bruised, in 1 pint of brandy, one week strain. Add 0ounces of loaf sugar. In