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

HOW TO MIX FANCY DRINKS. I

109

GINGBR GIN.

Take of best Jamaica ginger, bruised small, half a pound; boil it In one gallon of water, and strain through fine muslin. In this dissolve ten pounds of refined sugar by means of a gentle heat. Over the bruised ginger which remains in the muslin strainer pass one gallon unmixed gin (0. P.), mix this and the syrup of ginger together, add finings, and set aside to clear.

USatlEBA-VGH.

1 drachm oil of aniseed. 1 drachm oil of cloves. 1 drachm essential oil of nutmegs. ^ 20 drops oil of cinnamon. 30 drops oil of juniper.

Mix all the oils together, shaking well occasionally for a day or so; then dissolve them in rectified spirit, (CO O. P.), one pint; colored with burned sugar, one ounce; and add of each, syrup and boiling water, twelve pints. Mix all together thoroughly and fine with alum, etc.

RUI\I SHRUB.

gallon bitter orange juice.

8 lbs. refined sugar. IVz gallon rum, reduced to 40 U. P.

Dissolve the sugar in the juice by aid of a gentle heat, mix this and the rum together, shake up well and set aside to clear. If not bright in a fortnight fine down with isinglass.