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

The Complete Buffet Guide, or

138

DOMESTIC BRANDY NO. 2.

roo drops oil of cognac. ~ pint alcohol. 3 drachms powdered orris root. r drachm cut vanilla.

Allow the whole to remain together about 24 hours, after which add r gallon pure spirits, 20 per cent. above proof; filter through a felt filter, and add 9 gallons more pure proof spirits, ~ gallon water, r pint white syrup. Color with caramel or burned sugar. GRUNEWALD BRANDY.

r lb. orange peel. I lb. centaurium. 4 oz. wormwood. 4 oz. ground ginger 5 calamus root. 2 oz. trefoil.

5 oz. oil cloves. 5 oz. cinnamon. 3 oz. oil of peppermint. 5 gals. alcohol, 95 per cent. Steep the above in the alcohol for ten days; strain and add 3 qts. white syrup. 5 gals . . vyater. Color with caramel or burned sugar. PEACH BRANDY.

20 drops oil of bl.tt.er almonds. :'>U valls. 95 per cent alcohol.

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