1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

93

alcohol, 95 per cent.; then add slowly 53 pints of fine white, plain syrup. Filter, if necessary. Color white.

16. Anisette d'Hollande.

54 ounces of ground anise-seed. 27 do. do. star anise-seed. 7 pints of alcohol, 95 per cent. 20 do. water.

Distil the 7 pints of alcohol from off the water and mix the 7 pints of flavored alcohol with 26 pints of alcohol, 95 per cent; then add slowly 47 pints of fine white plain syrup. Filter. Color white.

17. Anisette de Martinique.

54 ounces of ground anise-seed. 13/^ do. do. star anise-seed. 7 pints of alcohol, 95 per cent. 20 do. water.

Distil the 7 pints of alcohol from off the water, and mix the 7 pints of flavored alcohol with 20 pints of alcohol, 95 per cent ; then add slowly 53 pints of fine white plain syrup. Filter, if necessary. Color white. \ 18. Anisette Fausse. (imitation.) " 26^ ounces of ground anise-seed. ^7)4 do. do. star anise-seed, do. do. coriander-seed.

A% ounces of ground fennel-seed. 47/^pints of alcohol 95 per cent. 27 do. water.

i' y ^,mi-: 7,

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