1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

The Complete Buffet Guide, or

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a mont h, then press out all the liquid ; to the r esidue a.dd one gallon more brandy (some use plain spirit) and after having allowed it to stand one day, press as before ; add t he two liquids and filter, when it will be -:-eady for use . DUTCH BITTERS. 2 oz. wormwood. 1 oz. chamomile flowers .

1 ciz. gentian root . 2 oz. orange peel.

1-8 oz. powdered cloves. ~ oz. carraway seeds. ~ gallon capilliare. 2 gallons proof-spirit . Macerate for a month, then press and filter. BITTERS. 1 lb. raisins . 3 oz. bruised cinnamon. 1 oz. Virginia snake root. Juice of 1 orange and 1 lemon. 20 cloves. Digest in rum for two months. ~ lb. orange peel, dried. ~ lb. orange apple~. ~ lb. gentian root. ~ lb. lemon peel, ground .to powder. ESSENCE OF BITT~RS.

Macerate for ten days . Add one gallon of pure spirit. Strain with pressure. Add one quart of soft water.