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

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WEHMAN'S BARTENDEBS' GUIDE.

Raspberry Cordial.

8 oz. essence of Baspberrj'. - pints Spirit of Wine (53 O. P.). 13 pints cordial Syrup. 2 oz. Tincture of Cudbear, strong.

Let all these bo shaken well uji together in a jar, using no finings, for if the materials are genuine, the cordial will be bi'ight and ready for use the day it is mixed.

JLemon Cordial.

3 drops essential Oil of Lemon. 3 pints Lemon Juice. C oz. Lemon peel, fresh. 6 lbs. refined Sugar. 2 pints rectified Spirit.

Add the oil to the juice, and in it boil the peel, which should be cut very small, and strain; add to the strained liquor the sugar; dissolve by aid of gentle heat, and when cool, mix in the spirit by brisk agitation.

Curacoa Cordial.

1 lb. Orange peel.

lb. ground Cinnamon.

10 Oranges. 0 galls, white Syrup. Boil 5 minutes. Add 3 galls, pure spirits, 95 per cent, above; filter through Canton llannel and bottle.

Lemon Extract.

1 oz. Oil of Lemon. 48 oz. Citric Acid (tincture). 0 gallons Gum Syrup. , Enough water to make

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gallons.

Before mixing cut the oil In a pint of alcohol. Filter carefully through charcoal.

Blackberry Extract. Mash nice blackberries; strain through flannel; to 1 pint of juice add: 1 lb. crushed Sugar. ^ oz. ground Cinnamon. ^ oz. Mace. 2 table-spoonfuls powdered Sugar. Strain; and if desired, add gill of brandy.

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