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

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WEHMAN'S BAKTENDEllS' GUIDE.

Ginger Syrup.

1 gallon white syrup. 12 ounces Tincture of Ginger.

Strain if cloudy,

ANOTHER: Put 2 ounces Jamaica Ginger into a quart of boiling water, let it remain24 hours, closely covered,strain,and add 3 pounds crusted sugar; boil to a syrup.

Orange Syrup.

2 oz. Tincture of Orange Peel. 1 lb. simple Syrup.

Mix.

Pineapple Syrup. ^ Add 1 ounce essence of Pineapple to 1 gallon white Syrup and half ounce Tartaric Acid.

Sarsaparilla Syrup.

10 drops Oil of Anise. 20 drops Oil of Winter Green. 20 drops Oil of Sassafras. 6 ounces of Caramel. Cut the Oils in 4 ounces of Alcohol.

Vanilla Syrup.

1 gallon white Syrup. yi ounce extract Vanilla."

"Wild Clierry Syrup. 4 ounces Wild Cherry Bark, steeped in a pint of cold water 36 hours; press out, and add half pound Sugar, strain.

Aniseed Cordial. To 15 gallons of pure rectified Whiskey add 2^ drachms of Oil of Aniseed cut in Alcohol, 10 mllons of soft clear water, 4 gallons of simple Syrup; mis well together, and let it He from 10 to 12 days, it will be then ready for use.