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

HOW TO MIX FANCY DRINKS. iii

10 gallons 95 per cent alcohol. 4 oz. white syrup. 13 gallons water.

Steep the spices in the alcohol for about 7 or 8 days; filter the liquor and add the other ingredients.

DOMESTIC BRANDY, NO. 1.

1 pint essence of Cognac. 15 gallons fine pure spirits, 20 per cent above.

% pint white syrup. Color with caramel.

DOMESTfC BRANDY NO. 2.

100 drops oil of Cognac. % pint alcohol. 3 drachms powdered orris root. 1 drachm cut vanilla.

Allow the whole to remain together about 24 hours, after which add 1 gallon pure spirits, 20 per cent above proof; filter through a felt filter, and add 9 gallons more pure proof spirits, % gallon water, 1 pint white syrup. Color with caramel or burned sugar.

GRUNEWALD BRANDY.

1 lb. orange peel. 1 lb. centaurium. 4 oz. wormwood. 4 oz. ground ginger. 5 calamus root. 2 oz. trefoil. 5 oz. oil cloves.