1891 Cocktail Botthby's American Bar-Tender

VALUABLE SECRETS FOR LIQUOR DEALERS.

SANTA ORUZ OR ST. CROIX RUM. 854. Add five gallons of Santa Cruz rum, five pounds of crushed BOgat' dissolved in folll" quarts of water, three ounces of butyric acid, and two ounces of acetic ether to fifty gallons of pure proof spirit. Color if necessary.

SOHIEDAM SCHNAPPS. (A FINE IMITATION.)

356.

To twenty-five gallons of good Holland gin (five over proof), add fifteen pints of strained honey, two gallons of clear water, five pints of white sugar syrup, five pints spirit of nutmeg, five pints orange-flower water, seven quarts of pure water, one ounce of acetic ether, and eight drops oil of wintergreen dis– solved with the ether. Mix well, and if fining be necessary use alum and salt of tartar.

SCOTCH WHISKEY.

356.

Into a large cask pour one-quarter of a barrel of Scotch whiskey, one-half of a barrel of pure spirit (ten over proof), three drops of creosote mixed with one ounce of acetic acid and one ounce of pelargonic ether. Irish whiskey may be 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.

367.

To forty gallons of prepared cider, add two gallons of spirits, three pounds of raisins, six gallons of good sherry, and half an ounce of bitter almonds oil (dissolved in alcohol). Let it stand ten days, and draw it off carefully; fine it down, and again rack it into another cask.