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

WEHMAN'S BAETENDERS' GUIDE.

85

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20 oz. Lemon Peel. 4oz. Cinnamon Bark, bruised. 2oz. Baim,the fresh herb. 2oz. powdered Coriander Seed. 2oz. powdered Aniseed. 1 oz. powdered Mace. 1 oz. powdered Nutmeg. 2/4 gallons rectilled Spirit(60 O. P.). 2 gallons distilled water. 1 gallon Capillaire.

Macerate the solids for ten days in the spirits, and decant as much liquor as can be got off clear. To the mace add the water and capillaire; stir well up and set aside for fourteen days; then press, Alter and add the liquor Arst withdrawn. Another method, and it is thought a better one, is to mix all the ingre dients together, and stir them well up every other morning for about a mouth, and then to press and Alter.

Brandy Cocktailfor Bottling-. 5 gallons of Spirits(70 per cent.)

2 gallons of water. 1 quart Gum Syrup.

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pint Essence of Cognac.

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1 oz. Tincture of Cloves. 1 ounce Tincture of Gentian. 2ounces Tincture of Orange Peel. ounce Tincture of Cardamoms. y2 ounce Tincture of Licorice Root.

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Mix the essence and tinctures with a portion of the spirits. Add the remainder of the ingredients and color with a sufficient quantity of solferino and caramel, equal parts, to give the de sired color.

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Gin Cocktailfor Bottling-. 5 gallons of Gin. 2gallons of water. 1 quart of Gum Syrup.

2ounces of Tincture of Orange Peel. 7ounces of Tincture of Gentian.

y ounce ofTincture of Cardamoms. y ounce of Tincture of Lemon Peel. , Mix them together, and give the desired color with solferino and caramel, in equal pi-oportions.