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

136 A COMPLETE BUFFET MANUAL. OR

50 lbs. brown sugar. 4 oz. alum. 5 oz. ginger. 5 oz. cloves. 6 oz. bitter almonds.

Boil the four last ingredients in two gallons of the water for two hours, strain and add this decoction to the other water. Burned sugar may be added to color, if wished. From three to four gallons of whisky, if mixed with it, will give more body. It is generally known, we suppose, that bisulphite of lime may be advantageously employed in fresh cider to stop its conversion to vinegar. n V/2 pint essence of white spruce. 3 gallons boiling water. 6 lbs. of loaf sugar. Ferment with yeast, and use same formula'as in ginger beer. WHITE SPRUCE REER.

SARSAPARILLA BEER.

1V& oz. compound extract of sarsaparilla. pint of water. Infuse and when cold add eight pints of good root beer.

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