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

HOW TO MIX FANCY DRINKS. 105

CAFILLAIRE.

20 lbs. best lump sugar. 10 pts. water. 1 drachm acetic acid, strong.

Boll the sugar In the water till it Is all dissolved; add the acetic acid, and allow it to remain ten or fifteen minutes on the fire; remove and allow it t;> cool; then decant;" clear into a bottle or jar. 2 tablespoons po%Vdered sugar. Boil the whole 15 minutes. Strain; and if you wish, add Vi Siii of brandy.

GINGER. SVRUP NO. 1.

1 gallon white syrup. 12 ounces tincture of ginger. Strain If cloudy.

GINGER SYRUP NO. 2. Put 2 ounces Jamaica ginger into a quart of boil ing water, let it remain 24 hours, closely covered, strain, and add 3 pounds crushed sugar; boil to a syruD. LE3.MON SYRUP. 5 gallons gum syrup. 8 ounces tartaric acid (tincture). 1 ounce oil of lemon, cut in 1 pint of alcohol.

ORGEAT SYRUP.

3 ounces powdered sugar. 3 ounces sweet almonds, ounce bitter almonds,

pound powdered gum arable. Pound altogether, adding a little water, until it measures 1 quart. Strain, and add 2 gallons syrup.