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

108 A COMPLETE BUFFET MANUAL,OR

GINGISR DRANDY.

This may be made by following the same directions as given for ginger gin, or the following will be found more economical, though taking a longer time to pre pare. Steep half a pound of well bruised Jamaica ginger in one gallon of strong brandy for fourteen days, shaking it up repeatedly. Let this be strained through muslin. Throw the ginger from the muslin into a gallon of boiling water and allow it to simmer over a low fire for twenty minutes and strain. To this add ten pounds of refined sugar.

PEPPERMINT.

1 drachm oil of peppermint. 3 pints rectified spirit (60 O. P.). 13 pints cordial syrup. Proceed as in the" foregoing.

GINGER.

Bruise half a pound of the best new Jamaica ginger in an iron mortar, and put it into a bottle contain ing one pint of spirit of wine (GO 0. P.), and one pint of water, allow it to macerate for ten or twelve days, shaking it up well each morning. After the twelfth day transfer it to a funnel containing a paper filter; when all the liquid has run through pass two pints of sherry over it, and lastly, one pint of boiling ■water. This will yield rather better than half a gallon of liquid. When all are mixed, dissolve in this one ounce of burned sugar, and having added twelve pints of syrup, shake the whole well up, and fine with alum, etc.