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

VALUABLE SECRETS FOR LIQUOR DEALERS.

GINGER BEER. 339. Ten pounds of sugar, nine ounces of lemon juice, half a pound of honey, eleven ounces of bruised ginger root, nine gallons of water and three pints of yeast. Boil the ginger for a half hour in a gallon of water; then add the rest of the water and the other ingredients, and strain it when cold. Add the white of an egg beaten and half an ounce of essence of lemon. Let it stand four days,then bottle and it will keep many months.

GINGER WINE. 340. Place one ounce of best bruised ginger root into a vessel containing one quart of ninety-five per cent alcohol,five grains of capsicum and one drachm of tartaric acid. Let it stand several days and then filter it. Now add one gallon of water in which one pound of crashed sugar has been boiled; mix when cold. To make the color, boil half an ounce of cochineal,three-quarter ounce of cream of tartar, half an ounce of saleratus ami half an ounce of alum in a pint of water until you get a bright red color.

GOLDWASSER. 341. Dissolve four drops of oil of cinnamon,twelve drops of anise seed, two drachmsofmace six drops of oil ofcitron and four drops of oil ofroses in one quart of pure spirit. After standing eight or ten days, strain with pressure through a cloth bag, and then filter. Now add one quart ofsimple syrup and some bits of gold leal This is a valuable recipe.

HOLLAND GIN. 342. Add two ounces of spirits of niter, four pounds of loaf sugar, one ounce oil of juniper and one-eighth ounce oil of caraway to forty gallons of neutral spirits. Thejuniper and caraway to be first cut in one quart ofalcohol and allowed to stand for twenty-four hours before adding to the other ingredients.