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

The Complete Buffet Guide, or I Put in enough water to make 24 gallons. Before mixing, cut the oil in a pint of alcohol. Filter carefully through charcoal. LEMON EXTRACT. r oz. oil of lemon. 48 oz. citric acid (tincture). 6 gals. gum syrup.

106

BANANA SYRUP.

1 · gal. white syrup. 1 oz. essence of banana. A few drops of lemon extract.

BLACKBERRY EXTRACT. Mash nice blackberries; strain through flannel; tc r pint of juice add: · r lb. crushed sugar. ~ oz. ground cinnamon. ;,{oz. mace. GINGER BRANDY. This may be made by following the same directions as given for ginger gin, or the following will be found more economical, though taking a longer time to pre– pare. Steep ha1£ a pound of well bruised Jamaica ginger in one gallon of strong brandy for fourteen days, shaking it up r epeatedly. Let this be strained through muslin. Throw the ginger from the muslin into a gallon of boiling water and allow it to simmer over a low fire for twenty minutes and strain . To this then add ten pounds of refined sugar.

Made with FlippingBook Publishing Software