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

HOW TO MIX FANCY DRINKS.

123

LIQUORS.

-i!

.n

ANISETTE.

10 oz. powdered aniseed. 1 oz. powdered cummin seed. 3 oz. powdered orris root. 3 oz. lemon peel. 2 gallons spirit (30 U. P.). 3 pts. capillaire.

Macerate the powders and the peel in the spirit for about a month, then filter and add the capillaire.

AQUA BIANGA

% oz. essence of lemon. 14 oz essence of-citron. Yi ou. essence of amber.

14 oz. essence of peppermint Yi oz. essence of bergamot. 07. essence of rose. 2 galions proof spirit. 5 pints capillaire. Mix all together; shake frequently, and in one month filter through flannel.

CORDIALE DE CALADON.

% lb. lemon peel, cut small. % 07. fennel seed, in coarse powder.

% oz. cardamoms. 1 drachm aniseed, 1 drachm cloves.