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

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WEHMAN'S BAETEKDERS' GUIDE.

Angostura Bitters.

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4oz. Angostura Bark. 1 oz. Chamomile Elowers.

^oz. Cardamom Seeds. X oz. Cinnamon Bark. 1 oz. Orange peel. 1 lb. Raisins. gallons Proof Spirit. Macerate for a month,then press and filter.

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Orange Bitters.

1^ lbs. freshly dried Orange peel. 1^ drachm Carraway Seeds. lyi drachm Cardamom Seeds. 6 pints rectified Spirits (60 O. P.). 3 oz. burned Sugar. 7 pints Syrup. Water, sufficient to make up two gallons. \ oz. Coriander Seeds. i

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Steep the seeds and peel in the spirit for fourteen or twenty days, when it must be drained off and replaced by water; which after two days drain off and replace by a second quantity of water. Let the three tinctures thus obtained be mixed together, and first the coloring and then the syrup be added. This, if allowed to remain a short time undisturbed, will be come bright; or if wanted for immediate use, may be filtered through fine linen.

Wormwood. Bitters.

2 drops oil of Lemon. 2 drops oil of Carraway. 2 drops oil of Absinthe. 2 oz. extract of Licorice.

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yi oz. extract Chamomile. 3 pints rectified Spirit (60 O. P.). 3 pints Syrup. Water, enough to make two gallons.

Dissolve the oils in the spirit, and .e.xtracts in water, add both together at once, shake violently for some minutes; next add the syrup and the remaind&f of the water, and again shake well up. Let it stand aside some days, the longer the better, then filter through paper. I