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

The Complete Buffet Guide, or

102

CORDIALS AND SYRUPS.

AINSEED.

~ oz. oil of aniseed . 5 pints spirit of wine (60 0. P.). 11 pints cordial syrup.

First dissolve the oil in the spirit by shaking both well _together in the jar, and then add the syrup, again agitating briskly. Should the mixture be at all cloudy, fine with alum and salts of t artar.

CARRAWAY. ~ oz. English oil of carraway. 3~ pints of spirit of wine ( 60 0. P.). 13 pints cordial spirit.

Dissolve the oil in the spirit as above, add the syrup, and if necessary fine with alum and tartar.

CLOVES. ~ oz. English oil of cloves. 5 pints rectified spirit ( 60 _ 0 . P.).

Coloring, a su fficiency. 11 pints cordial syrup.

Dissolve the oil in the spirit as before, add the syrup, shake all together, and if not bright in a few hours, fine with alum and tartar.

CINNAM_ON.

~ oz. oil of cinnamon. 5 pints rectified spirit (60 0. P.).