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

HOW TO MIX FANCY DRINKS 103

6 ounces of caramel. Cut the oils in 4 ounces alcohol. Mix. 1 gallon white syrup. 1 ounce essence strawberry. 1 ounce tartaric acid. Color with tincture solferino. Mix.

STRAWBERKY SVRDP.

VANILLA SYRUP.

1 gallon white syrup. % ounce extract vanilla. Mix.

WILD CHERRY SYRUP. 4 ounces wild cherry bark, steeped in a pint of cold water 3G hours; press out. and add half pound sugar. Strain. CORDIALS AND SYRUFS. ANISEED. 14 oz. oil of aniseed. 5 pints spirit of wine (60 0. P.). 11 pints cordial syrup. First dissolve the oil in the spirit by shaking both well together in the jar, and then add the syrup, again agitating briskly. Should the mixture be at all cloudy, fine with alum and salts of tartar. CARRAWAY. Vi oz. English oil of carraway. ZV2 pints of spirit of wine (60 0. P.). 13 pints cordial spirit. Dissolve the oil in the spirit as above, add the syrup, and if necessary fine with alum and tartar.

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