1895 American Bar-Tender by R. C. Miller

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Macerate for 24 hours; then add to the strained and filtered tincture a syrup made of ^ gallon of white plain syrup, dissolved in 4% gallons of water. Color brown. 46. Brandy, Imperial Peach. 4%ozs. of powdered bitter almonds. 3% gallons of alcohol, 95 per cent. 5% gallons of water. Mix together, macerate for 24 hours; then add a strained syrup, made of 3^4 sugar j i pint of. peach jelly; 2^ ozs. preserved ginger ; i lemon, cut in slices; i drachm of grated nutmegs; i drachm of allspice, in powder,and 5 pints of water, boiled for two minutes. Mix the whole,and filter. 47. Brandy Juniper. 9 drachms of best oil of juniper, dissolved in 4^ gallons of alcohol, 95 per cent j then add 6 lbs of sugar, dissolved in 4]/% gallons of water. Filter. 48. Brandy Mint. Disssolve in 4^^ gallons of alcohol 95 per cent, then add 3 lbs of sugar dissolved in 5^ gallons of water. Color green with indigo and saffron tincture. 49. Brandy, Orange. 4)4 drachms of oil of orange. 3 drops of oil of neroly. Dissolve in 4^ gallons of alcohol, 95 per cent, then add 2I/2 lbs. of sugar dissolved in 5^ gallons of water. Filter. /1 2. ounce of oil of spearmint. 30 drops of oil of peppermint. 3 drops of oil of bergamot.

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