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

now TO MIX FANCY DRINKS.

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JUXIPEH BRAXDY. Dissolve drachm oil of juuiper in 1 qpart of pure spirit or brandy; add lb. of sugar, dissolved in 1 quart of water.

LEDIOX BR.AXDY.

Steep the thin peels of G lemons and U bitter al monds in 1 quart of brandy, macerate 2 weeks, adding ^ pint of water, and 1 lb. of loaf sugar".

ORANGE BRANDY.

Into a large jar put 8 oranges; cover them with brandy. In three months* time strain off the brandy, sweeten to taste, and cover the oranges over with syrup; the residuum will make an excellent sweet meat. C.ASSIS. Infuse for 1 week in 1 quart of brandy % oz. of cinnamon and 2 cloves, bruised; then add 1 pint of black currants. Let these macerate for 2 months. Strain with pressure. Add % pound of sugar to every pint. Bottle for use.

CINNAMON CORDIAL.

Let Yi lb. of Ceylon cinnamon, bruised, be infused in 1 quart of brandy for ten days; then add 1 drop essence of orange peel and cardamoms. Color dark brown with caramel.

CASSIA CORDIAL.

In 1 pint spirits of wine infuse 3 drops of pil of cassia and 2 drops oil of lemon peel.