1912 Hoffman House Bartender's Guide by Charley Mahoney

Quinine Bitters. One hundred and sixty grains sulphate of quinine. One pound orange peel, cut small.

Two gallons Cape wine. One pint of proof spirit.

Dissolve the quinine in the spirit with a gentle heat, and pour it over the orange peel. Allow to remain undisturbed for two days in a close vessel. Add the wine, and stir well every day for a fortnight; then press and filter.

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