1905 The Hoffman House Bartender's Guide by Charles S. Mahoney

HOW TO mAKE FRUIT 'BRANDIES

Blackberry Brandy. One-fourth ounce earclnmom seeds, ground.

One ounce cinnamon. One-half ounce mace. One-half ounce cloves.

Three gallons juice of blackberry. Ten gallons c;5 per cent, alcohol. Four ounces white syrup. Thirteen gallons water.

Steep the spices in the alcohol for about seven or eight days; filter the liquor and add the other in gredients. Cherry Brandy. nruise three pounds of black cherries, wild ones preferable, cracking the stones; put the mass into a jar, with a few young cherry leaves. Add three pints of brandy or pure spirit; in three months strain off. Add two pounds of clear .sugar, after which it will be ready for use in a week. Caraway Brandy. Steep one ounce of caraway seed, bruised, m one pint of brandy. In one week strain. Add si.x ounces of loaf sugar. Ginger Brandy. Bruise one ounce of ginger, add one bottle of brandy. Syrnp to taste.

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