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

102 A COMPLETE BUFFET MANUAL,OR

ORAXGE SYRUP.

2 oz. tincture of orange peel. 1 lb. simple syrup. Mix.

SYRUP OP NECTAR.

SO drops essence of nectar. 1 lb. simple syrup. Mix. The proportion of 30 parts of sugar to 16 parts of water also makes an excellent syrup. It is worth adding that it will be found best to em ploy only the best refined sugar, and filtered water, soft as possible. By so doing it often saves the trouble of clarification, which invariably becomes necessary when inferior ingredients are used. The best plan is to pour the water cold over the sugar and let it slowly melt; and, when saturated, boil it up to the boil by a gentle heat, and then keep simmering to the point desired. PINEAPPLE SYRUP. Add 1 ounce esseii^ of pineapple to 1 gallon white syrup and half ounce tartaric acid.

RASPBERRY SYRUP.

1 gallon white syrup. ^ ounce essence of raspberry. % ounce tincture tartaric acid. Mix. 10 drops oil of anise. 20 drops oil of wintergreen. 20 drops oil of sassafras.

SARS.\PARILLA SYRUP.