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

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WEHMAN'S BAKTENDERS' GUIDE.

Bourbon Cocktail for Bottling.

5 gallons cl" Bourbon. 2gallons of water. 1 quart of Gum Syrup.

2ounces of Tincture of Orange Peel. 1 ounce of Tincture of Lemon Peei. 1 ounce of Tincture of Gentian. %ounce of Tincture of Cardamoms. Mix these ingredients thoroughly, and color with solferino and caramel,in equal proportions.

Bssence ofClaret WinePunch for Bottling.

5 gallons of Claret Wine.

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gallons of Spirits(70 per cent.).

3 gallons of plain Syrup. 1 pint of Tincture of Lemon peei. ^pint of Raspberry Juice. 1 ounce of Tartaric Acid. X'/i ounce of Tincture of Coves,

ounce of Tincture of Cinnamon. Firstdissolve the tai-taric acid in a smaii portion of the spirits. Mix the tinctures with the remainder of the spirits. Pour the two mixtures together,and add the remaining ingredients.

E.ssence ofRegentPunclifor Bottling.

1 gallon of pure Cognac. 1 gallon of pure Jamaica Rum. 6 pounds of loaf Sugar.

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3 gallons of water. 1 ounce of green Tea.

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30 Lemons.

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7 Oranges. 9 drachms of ground Cinnamon. drachm of ground Cloves.

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1 drachm of ground Vanilla. Macerate the peel of 7 lemons and 7 oranges in the cognac and rum for 21 hours. Boil the sugar in the water; skim and add the tea. When cool, mix with the liquor and add the juice of the 30 lemons and 7 oranges. Filter and bottle for use.