1912 Hoffman House Bartender's Guide by Charley Mahoney

Brandy Bitters.

Four pounds gentian root. Two pounds cardamom seeds. One pound cinnamon bark. One-fourth pound cochineal. Two pounds chireta.

Bruise all these together to the size of barley corns; then add two gallons of brandy. Macerate for about a month, then press out all the liquid; to the residue add one gallon more brandy (some use plain spirit), and after having allowed it to stand one day, press as before; add the two liquids and filter, when it will be ready for use. Orange Bitters. One and one-half pounds freshly dried orange peel. One and one-half ounces coriander seeds. One and one-half drachm caraway seeds. One and one-half drachm cardamom seeds. Six pints rectified spirits (60 O. P.). Three ounces burned sugar. Seven pints syrup. Water, sufficient to make up two gallons. Steep the seeds and peel in the spirit for fourteen or twenty days, when it must be drained off and re placed by water, which after two days drain off and replace by a second quantity of water. Let the three tinctures thus obtained be mixed together, and first the coloring and then the syrup be added. This if allowed to remain a short time undisturbed, will become bright; or if wanted for immediate use, may be filtered through fine linen.

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