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

84 WEHMAN'S BARTENEEBS' GUIDE. .

Eau d'Absinthe.

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33 oz. Wormwood.

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24 oz. refined Sugar. 4oz. Juniper Berries. %oz. Angelica Root. 1 oz. Cinnamon Bark. 4oz. Orange Flower Water. lyi gallons Spirit of Wine(11 U.P.).

Bruise the sugar, berries, wormwood, etc., in an iron mortar and place them in a wide mouthed jar; then add the orange water and spirit. Stir them well each day for a month,then press and filter.

Curacoa.

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6 oz. Orange Peel, cut small. 1 drachm Cinnamon. Yz drachm Mace, bruised. 1 drachm Saffron. V v IX gallons Spirit of Wine(14 U.P.). 2 pints Capillaire.

Macerate all together; in about twenty-one days draw off the liquor through a strainer, and press the residue so asto recover any of the liquor it may have retained; mis both liquors, and filter through flannel.

Eau d'Amls.

4 oz. Figs. 4oz. Raisins. 4oz. Dates. 1 oz. Essence of Saffron. 6 drops Essence of Bergamot. 10 drops Essence of Citron. 1X gallons Proof Spirit. 10 lbs. brown Sugar. 6 pints distilled Avater.

Beat up the figs, dates, etc., with a part of the sugar until they form a paste; place this in a Avide mouthed jar, and having previously mixed together the liquids, add a quart at a time, stirring well between each addition. Then add the balance of the sugar, and in one mouth press and filter.