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

How to Mix All Kinds of Drinks.

105

STRAWBERRY.

7 oz. essence of strawberry. 4 pits. rectified spirit (60 0. P.). 3 oz. tincture of cudbear. 14 pts. cordial syrup. Proceed as with raspberry. LEMON. 3 drops .essential oil of lemon. 3 pts. lemon juice. 6 oz. lemon peel, fresh. 6 lbs. refined sugar. 2 pints. recti,fied spirit.

Add the oil _to the juice, and in it boil the peel, which should be cut very small, and strain; add to the strained liquor sugar; dissolve by aid of gentle heat, and when cool, mix in the S]Jirit by brisk agitation. CURACOA CORDIAL. r lb. orange peel. ;.{ lb. ground cinnamon. r6 oranges. 6 gals. white syrup. Boil 5 minutes. Add 3 gals. pure spirits, 95 per cent above; filter through Canton flannel and bottle. MARASCHINO CORDIAL 3~ gals. 95 per cent spirits. 7 gals. white syrup. r gal. peach juice. Filter through Canton flannel ; botl;le for use