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

HOW TO MIX FANCY DRINKS 12O

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COCKTAILS FOR BOTTLING.

BRANDY COCKTAIL PGR BOTTLING, NO. 1. Take 5 gallons of strong brady. 2 gallons of water. 1 quart of Stoughton's Bitters. 1 quart of gum syrup. 1 bottle of Curacoa. Mix thoroughly, and filter through Canton flannel. BRANDY COCKTAIL FOR BOTTLING, NO. 2. Take 5 gallons of spirits (70 per cent). 2 gallons of water. 1 quart of gum syrup.

Vi pint of essence of Cognac. 1 ounce of tincture of cloves. 1 ounce of tincture of gentian. 2 ounces of tincture of orange peel, ounce of tincture of cardamoms. % ounce tincture of licorice root.

Mix the essence and tinctures with a portion of the spirits: add the remainder of the ingredients, and color with a sufficient quantity of Solferino and cara mel (in equal parts) to give the desired color.

GIN COCKTAIL FOR BOTTLING.

Take 5 gallons of gin.

2 gallons of water. 1 quart of gum syrup. 2 ounces of tincture of orange peel,