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

WEHMAN'S BAETENDERS' GUIDE.

69

Currant Brandy. Take 1 quart of black or red currants, and fill up with 1 quart of brandy. In two months sti'aln, and add sugar to taste.

Juniper Berry. Dissolve ^ drachm oil of juniper in 1 quart of pure spirit or brandy. Add lb. of sugar, dissolve in 1 quart of water.

U.squcbaug'li.

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1 drachm Oil of Aniseed. I drachm Oil of Gloves.

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1 drachm Essential Oil of Nutmegs. 20 drops Oil of Cinnamon. 30 drops Oil of Juniper.

Mix all the oils together, shaking well occasionally for a day or so; then dissolve them in rectified spirits (GO O. P.) one pint; colored with burned sugar, one ounce, and add of each, syrup and boiling water, twelve pints. Mix ali together thoroughly and fine with alum, etc.

Rum Slirub.

gallon bitter Orange Juice.

8 lbs. refined Sugar.

^

gallons Bum, reduced to 40 U. P. Dissolve the sugar in the juice by aid of a gentle heat, mix this and the rum together, shake up well and set aside to clear. If not bright in a fortnight line down with isinglass.

Oiug-er. Bruise half a pound of the best new Jamaica ginger in an iron mortar, and put it into a bottle containing one pint of spirit of wine (60 O. P.), and one pint of water, allow it to macerate for ten or twelve days, shaking it up weli each morning. After the twelfth day transfer it to a funnel containing a paper filter; when all the liquid has run through pass two pints of sheriy over it, and lastly, one pint of boiling water. This will yield rather better than half a gallon of liquid. When all are mixed, dissolve in this one ounce of burned sugar, and having added twelve pints of syrup, shake the whole well up, and fine with alum, etc.