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

io6 A COMPLETE BUFFET MANUAL,OR

RASPBERRY.

8 oz. essence of raspberry. 2% pints spirit of wine (53 0. P.). 13 pints cordial syrup. 2 oz. tincture of cudbear, strong.

Let all these be shaken well up together in a jar, using no finings, for if the materials are genuine, the cordial will be bright and ready for use the day it is mixed.

STRAWBERRY.

7 oz. essence of strawberry. 4 pts. rectified sipirit (60 0. P.). 3 oz. tincture of cudbear. 14 pts. cordial syrup. Proceed as with raspberry.

LEHON.

3 drops essential oil of lemon. 3 pts. lemon juice. 6 oz. lemon peel, fresh.

6 lbs. refined sugar. 2 pts. rectified spirit.

Add the oil to the juice, and in it boil the peel, which should be cut very small, and strain; add to the strained liquor the sugar; dissolve by aid of gentle heat, and when cool, mix in the spirit by brisk agitation.

CURACOA CORDIAL.

1 lb. orange peel. ^4 lb. ground cinnamon. 16 oranges.