1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

HOW TO MIX FANCY DRINKS.

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oz. cardamom seeds. 14 oz. cinnamon bark. Vi oz. carraway seeds. 4 lbs. raisins.

gallons spirits (11 U. P.). Macerate for a month, then press and filter.

aUlMNB BITTEHS.

160 grains sulphate of quinine. 1 lb. orange peel, cut small. 2 gallons cape wine. 1 pt. proof spirit.

Dissolve the quinine in the spirit by aid of a gentle heat, and pour it over the orange peel. After it has been allowed to remain undisturbed in a close vessel for two days add the wine, and stir up well every day for a fortnight, then press and filter. CONCENTRATED FRUIT SYRUFS. PLAIN SYRUP. Glii lbs. loaf sugar. yz gallon water. Boil until dissolved, and filter through flannel. 7 lbs. refined sugar. 8 ptS. distilled water. Dissolve the sugar In the water over a gentle fire. CLOVE SYRUP. 30 drops of quintessence of cloves. 1 lb. simple syrup. Mix by shaking well up together in a bottle. SIMPLE SYRUP.