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

WEHMAN'S BAETENDERS' GUIDE.

81

Wine Bitters.

1 thin peel of Lemon. 1 thin peel of bitter Orange. 3oz. good Sherry. 2 oz. water.

Infuse.

Stong-liton Bitters. Mix together the following ingredients, and let stand for 5 weeks. Gentian, 4 ounces. Orange peel, 4 ounces, Columbo, 4 ounces.Camomile Flowers,4 ounces. Quassia,4ounces,.burnt Sugar,1 pound. Whiskey,2^ gallons. Bottle the clear liquor.

Essence ofBitters. | Yz lb. dried Orange peel.

X lb. Orange Apples. Y lb. Gentian Root. X lb. Lemon peel, ground to powder. Macerate for ten days. Add one gallon of pure spirit. Strain and add one quart of soft water.

"Pick-Me-Up" Bitters. 1 oz. Angostura Bark.

1 oz. Orange Peel. 1 oz. Lemon Peel. 1 oz. Chireta. X oz. Chamomile Flowers.

X oz. Cinnamon Bark. X oz. Cardamom Seeds. X oz. Carraway Seeds. 4lbs. Raisins. IX gallons Spirits(11 U.P.). Macerate for a month,then press and filter.

Bum Bitters.

1 lb. Raisins. 3 oz. bruised Cinnamon. 1 oz. Virginia Snake Root. Juice of 1 Orange and 1 Lemon.

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20 Cloves.

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Digest in Rum for 2 months.

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