1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

100

LIQUORS AND RAT AFiAS.

301. llloso!Jlio. 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 imitatioo 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 branas of St. Croix, Briti$h Guiana, Barbadoes, Antigua, and oth~rs, 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 de-;_,eloped, or by rubbing a few drops between the hands. 302. lllum.

.30.3. llltttn iiqnor.

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.