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

112 A COMPLETE BUFFET MANUAL. OR

5 oz. cinnamon. 3 oz. oil of peppermint. 5 galls, alcohol, 95 per cent. Steep the above in the alcohol for ten days; strain and add 3 qts. white syrup. 5 galls, water. Color with caramel or burned sugar.

PEACH BRANDY.

20 drops oil of^bitter almonds. 3% galls. 95 per pent alcohol.

CURACOA CORDIAL.

5^^ gallons water. Vz gallon plain syrup. 1 pint peach jelly.

% gill ginger extract. 1 lemon cut in slices. 30 drops oil of nutmeg. 1 drachm powdered allspice. 5 pints water. Strain through filter.

RASPBERRY BRANDY. 101^ gallons pure spirits, 95 per cent above proof.

18 gallons water. 7 gallons syrup. 18 gallons raspberry juice. 1 oz. tartaric acid. Color with caramel or burned sugar.