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

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How to 1/I ix All Kinds of Drinks .

CARRAWAY BRANDY. Steep 1 oz. of carraway seed, bruised, in 1 pint o brandy. In one week strain. Add 6 ounces of loaf sugar. CURRANT BRANDY. Take 1 quart of black or red currants, and fil] up with 1 quart of brandy. In two months strain, and add sugar to taste. GINGER BRA1iDY. Bruise 1 oz. of ginger, add 1 bottle of brandy. Syrup to taste.

BLACKBERRY BRANDY.

~ oz. cardamom seeds, ground. 1 oz. cinnamon.

7f oz. mace. 7f oz. cloves .

3 gallons juice of blackberry. 1 0 gallons 95 pe.r cent. alcohol 4 oz. white syrup. 13 gallons water.

Steep the spices in the alcohol for about 7 or 8 ,d ays; filter the liquor and add the other ingredients.

DOMESTIC BRANDY, NO. I. '

r pint essence of cognac. r 5 gallons fine pure spirits, 2 0 per cent. above.

7f pint white syrup. Color with caramel.

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