1892 The flowing bowl when and what to drink (1892, c1891)

LIQUORS AND RATAFIAS.

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301. Rosoglto.

It is the name of several fine cordials, imported from Italy; they are prepared of orange-flowers, or other flowers and fruits, spices, etc., and exported in straw bottles from Turin, Naples, Venice, Bologna, Udine and Trieste. An imitation of such a rosoglio is made as follows: clear and refine four pounds of sugar in one and a fourth quarts of water; mix two quarts of best alcohol of 83, eight drops of rose es- sence, two drops of cinnamon essence, two drops of lemon es- sence, two drops of Portugal essence, a few drops of cochineal tincture to color, with the sugar syrup; let it stand four weeks in a large bottle; filter and fill into smaller bottles. Genuine rum is a very fine liquor; it is manufactured in the West Indies out of the juice of the sugar cane, and the relics of the sugar production, as molasses and syrup: it is used all over the world for punches, grogs, teas, etc. The best rum is that of Jamaica, but the brands of St. Croix, British Guiana, Barbadoes, Antigua, and others, although they are inferior to the Jamaica rum, are very palatable. The quality of rum is best known from its aroma, its pleasing taste, and its alcohol which must amount to 58 to 66 Tralles; the best and simplest proof is, when rum is diluted in hot water or tea; then the fineness of the aroma is developed, or by rubbing a few drops between the hands. 302. Inm.

303. Hum Ciquor.

Peel the rind of two or three bitter oranges very thin; let soak for two days in one pint of cold water, filter, and refine two pounds of sugar in it; add one pint of cleared juice of the oranges, and one and a half quarts of old Jamaica rum; filter the liquor, bottle, and keep it for future use.