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

HOW TO MIX FANCY DRINKS.

12-

Bruise the sugar, berries, wormwood, etc., in an iron mortar or other convenient utensil and place them in a wide-mouthed jar, then add the orange water and spirit. Stir them well up every day for a month, then press and filter.

BAV D'AHIS.

4 oz. figs. 4 02. raisins. 4 oz. dates. 1 oz. essence of saffron.

6 drops essence of bergamot. 10 drops essence of citron. ] gallons proof spirit. 10 lbs. brown sugar. G pints distilled water.

Beat up the figs, dates, etc., with a part of the sugar until they form a paste; place this in a wide- mouthed jar, and having previously mixed together the liquids, add a quart at a time, sWrring well be tween each addition.

BAU DB CORDIALB.

20 oz. lemon peel. 4 oz. cinnamon bark, bruised. 2 oz. balm, the fresh herb. 2 oz, powdered coriander seed.

2 oz. powdei'ed aniseed. 1 oz. powdered mace. 1 oz. powdered nutmeg.

gallons rectified spirit (60 O. P.).

2 gallons distilled water. 1 gallon capillaire.