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

How to .Mix A ll K inds of Drinks.

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r quart of gum syrup. 2 ounces of tincture of orange peel. 7 ounces of tincture of gent ian.

U ounce of tincture of cardamoms. 7f ounce of tincture of lemon peel. Mix them together, and give t he desired color with solferino and caramel, in equal proportions. BOURBON COCKTAIL FOR BOTTLING. Take 5 gallons of Bourbon. 2 gallons of water. 1 quart of gum syrup. 2 ounces of tincture of orange peel. 1 ounce of tincture of lemon peel. 1 ounce of tincture of gentian. 7f ounce of tincture of cardamoms. Mix these ingredients thoroughly, and color wi ch solferino and caramel, in equal proportions.

LIQUORS.

ANISETTE.

10 oz. powdered aniseed. 1 oz. powdered cummin seed. 1 oz. powdered orris root. 3 oz. lemon peel. 2 gallons spirit (30 U. P.). 3 pts. capillaire.

Macerate the powders and the peel in the spirit for about a month , then filter and add the capillaire,