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

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124 A COMPLETE BUFFET MANUAL. OR

2 gallons proof spirit. 4 pints capillaire.

Macerate the peel and the powders in the spirit for fourteen days, then press and filter, and add the capillaire. CITRON. 12 oz. lemon peel. 1 oz. essence of saffron. 2 gallons proof spirit gallon capillaire. • Macerate the peel in the spirit for fourteen days, then add the essence of saffron and capillaire.

CITRONETTE.

2% gallons proof spirit. y4 gallon orange flower water. % gallon syrup. 10 oz. lemon peel.

1% oz. essence of saffron. ^4 oz. essence of amber. 1,4 oz. essence of orange. 1 drachm essence of bergamot. Mix altogether, and in one month press and filter. This is greatly improved by age.

EAC D'ABSINTHE.

33 02. wormwood. 24 oz. refined sugar. 4 oz. juniper berries. % oz. angelica root. 1 oz. cinnamon bark. 4 oz. orange flower water. 2^ gallons spirit of wine (11 U. P.).