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

The Complete Buffet Gilide, or

1 .26

6 drops essence of bergamot. IO drops essence of citron. I .U gallons proof spirit. IO lbs. brown sugar. 6 pints distilled water.

Beat up the figs, dates, etc., with a part of the sugar until they form a paste; place this in a wide– mouthed jar, and having previously mixed together the liquids, add a quart at a time, stirring well be– tween each addition.

EAU DE CORDIALE.

20 oz. lemon peel. 4 oz. cinnamon bark, bruised. 2 oz. balm, the fresh herb. 2 oz. powdered coriander seed. 2 oz. powdered ainseed. 1 oz. powdered mace. 1 oz. powdered nutmeg. 2,U gallons rectified spirit (60 0. P.). 2 gallons distilled water. 1 gallon capillaire.

Macerate the solids for t en days in the spirits, and decant as much liquor as can be got off clear. To the mace add the water and capillaire; stir up well and set aside for fourteen days ; then press, filter and add the liquor first withdrawn. Another method, and we think a better one, is to mix all the ingredi– ents together, and stir them up well every other morning- for about a month, and then to press and filter.