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

How to JYI.ix All Kinds of Drinks.

103

10 pints cordial syrup. 4 pints boiling water.

Color with burned coarse white or brown sugar. The oil and coloring matter should be well shaken with a small quantity of spirit , then added to the re– mainder and the whole agitated briskly. Add the boiling water to the syrup, and having mixed them let them be added to the jar containing the spirit. If necessary, fine down with alum, etc., as with the others. In making the above a considerable saving may be effected by using oil of cassia; the true ·cinna– mon flavor is, of course, wanting, but is so well represented by that of oil of cassia that none but the most experienced can detect the difference. 35 lbs. refined lump sugar. 3 gallons boiling water. Dissolve the sugar in the water and stir in through flannel. CAPILLAIRE. 20 lbs. best lump sugar. 10 pts. water. 1 drachm acetic acid, strong. Boil the sugar in the water until it is all dissolved; add the acetic acid , and allow it to remain ten or fifteen minutes on the fire; remove and allow it to cool; then decant ; clear into a bottle or jar. 2 tablespoons powdered sugar. Boil the whole 15 minutes. Strain; and if you wish, add U gill of brandy. CORDIAL SYRUP.

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