1895 American Bar-Tender by R. C. Miller

SEE PAGES I TO 6

12. Angelica Brandy.

4 ounces of pimpinella root. 12 do. angelica do. 2 do. lavender flowers.

Ground and made a tincture, with one quart of alcohol, 95 per cent; add the tincture to 4 gallons of the alcohol, and 6 gallons of water. Filter. Color pale brown with sugar-calor.

13. Anise-seed Brandy.

drachms of oil of anise-seed. ^2 do- do. star anise-seed.

Dissolved in 4^4^ gallons of alcohol, 95 per cent.; then add ^ gallons of fine white plain syrup, mixed with 5 gallons of water. Filter. Color white.

14. Anise-seed Cordial.

3 drachms of oil of anise-seed. Dissolved in 2^ gallons of alcohol, 95 percent.; then add 2}^ gallons of fine white syrup mixed with 4^ gallons of water. Filter. Color white.

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15. Anisette de Bordeaux.

2j^ lbs. of ground anise-seed.

ounces of ground coriander-seed.

7 do.

do. Ceylon cinnamon.

7 pints of alcohol, 95 per cent, do. water.

Distil the 7 pints,of alcohol from off the . water, and mix the 7 pints of flavored alcohol with 20 pints of