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

VALUABLE SECRETS FOR LIQUOR DEALERS.

SANTA CRUZ OR ST. OROIX RUM. 354.

Add five gallons ofSanta Cruz rum,five pounds ofcrushed sugar dissolved in fourquarts of'water,three ounces of butyric acid, and two ounces of acetic ether to fiifty gallons ofpure proofspirit. Color ifnecessary.

SCHIEDAM SCHNAPPS.

355.

(A FINE IiriTATION.) To twenty-five gallons of good Holland gin (five over proof), add fifteen pints ofstrained honey,two gallons of clear water, five pints of white sugar syrup,five pints spirit ofnutmeg,five pints orange-flower water,seven quarte of pure water, one ounce of acetic ether, and eight drops oil of wintergreen dis solved with the ether. Mix well, and iffining be necessary use alum and salt oftartar.

SCOTCH WHISKEY.

356.

Into a large cask poor one-quarter of a barrel of Scotch whiskey, one-half of a barrel of pure spirit(ten over proof), three drops of (Jreosote mixed with one ounce of acetic acid and one ounce of pelargonic ether. Irish whiskey maybe made by substituting Irish for Scotch. Note.—A few drops of creosote dissolved in one-quarter ounce of acetic ether and added to three gallons of Holland gin makes a fine imitation of Scotch whiskey.

sherry.

357.

To forty gallons of prepared cider, add two gallons ofspirits, three pounds ofraisins, six gallqns ofgood sherry, and halfan ounce of bitter almonds oil (dissolved in alcohol). Let itstand ten days, and draw it off carefully; fine it down,and again rack it into another cask.