1895 American Bar-Tender by R. C. Miller

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116

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Ground; then macerate for 24 hours in 3%gallons of alcohol, 95 per cent, and j% gallons of water; distil from off the water 3% gallons of flavored spirit, then add 53 lbs. of sugar and 314 gallons of water, near boil ing heat. 98. Creme de Barbadoes.

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4lemons, the rinds only. 4 oranges, Ceylon, do. 5% ounces of cinnamon. 3 drachms of mace. 1% do. cloves. II do. coriander seed. II do. bitter almonds. 1% do. nutmegs.

Ground and cut; macerate for 24 hours in 3%gallons of alcohol," 95 per cent, and 3%gallons of water. Dis til from off the water 3% gallons of flavored spirit; then add S3 lbs of sugar, and 3% gallons of water, near boil ing heat. 99. Creme de Cacao. 5 lbs. of roasted cacao. I ounce of Ceylon cinnamon. Ground; macerate for 24 hours in 3% gallons of alcohol, 95 per cent, and 3% gallons of water. Distil from off the water 31/3 gallons of flavored spirit; then add 53 lbs. of sugar and 3% gallons of water, near boil ing heat; add one ounce of tincture of vanilla. 100. Creme de Cedrat with Cham pagne. I ounce of oil of cedrat, dissolve in 2% gallons of al cohol,95 per cent, add 4 quart bottles of champagne,53 lbs.of sugar, and 3V4, gallons of water, near boiling heat.

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