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

126 A COMPLETE BUFFET MANUAL. OE

Macerate the solids for ten days In the spirits, and decant as much liquor as can be got off clear. To the mace add the water and capillaire; stir well up and set aside for fourteen days; then press, filter and add the liquor first withdrawn. Another method, and we think a better one, is to mix all the in gredients together, and stir them well up every othjr morning for about a month, and then to press and filter.

CURACAO.

6 oz. orange peel, cut small. 1 drachm cinnamon. % drachm mace, bruised. 1 drachm saffron. %gallon spirits of wine (14 U. P.). 2 pints capillaire.

Macerate all together; in about twenty-one days draw off the liquor through a strainer, and press the residue so as to recover any of the liquor it may have retained; mix both liquors, and filter through fiannel.