1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

305.

306. ADULTERATION AND AGEING OP WHISKEY. The following recipe is for a simple ptocess, by which new whiskey may be made to appear and taste like old. To each barrel of whiskey add three- quarters of a gallon of prune juice (a concoction made of steamed prunes, blood,spirits and sugar); it will then have the color and flavor of three-year- old whiskey; more may beadded in proper proportion to any age desired up to ten years.

I 1 I

307. ALCOHOLIZING OF WINES. Alcohol added to weak or vapid wines will increase their strength and assist in their preservation. It can be added to port in the ratio of one part alcohol to two parts portj to sherry, one part alcohol to seven parts sherry; and to other wines in proportion to the strength of their flavor.

308. BATAVIA ARRACK. To twelve gallons ofpale rum add two ounces of flowers of Benzoin, half an ounce ofbalsam ofTolu,and one ounce ofsliced pineapples. Digest with an occasional agitation for one month,at the end of which time add half a pint of milk. Agitate for ten minutes, and rack offin a week.