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

HOW TO MIX FANCY DRINKS.

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some minutes; next add the syrup and the remainder of the water, and again shake well up. Let it stand aside some days, the longer the better, then filter through paper. 4 oz. Angustura bark. 1 oz. chamomile flowers. 14 oz. cardamom seeds. 1^4 oz. cinnamon bark. 1 oz. orange peel. 1 lb. raisins. gallons proof spirit. Macerate for a month, then press and filter. AMiOSTLWA UlTTlillS.

WI.NB BITTERS.

1 thin peel of lemon. 1 thin peel of bitter orange. 3 oz. good sherry. 2 oz'. water. Infuse. 4 lbs. gentian root. 2 lbs. cardamom seeds. 1 lb. cinnamon bark. 14 lb. cochineal. 2 lbs. chireta.

BRANDY BITTERS.

Bruise all these together to the size of barley corns; then add two gallons of brandy. Macerate for about a month, then press out all the liquid; to the residue add one gallon more brandy (some use plain spirit), and after having allowed it to stand one day, press as before: add the two liquids and filter, when it will be ready for use.