1912 Wehman Bros.' Bartenders Guide How to Mix Drinks

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WEHMAN BROS.' BAR'rE1'DERS' GUIDE.

:t.IQUEUES--How to lVIa.ke.

ANISETTE.

Ten ounces of powdered aniseed- One ounce of powdered cummin' seed One ounce of powdered orris root, ' Three ounces of lemon peel, Two gallons of spirit (30 U. P .), 'l'hree pints of capillaire. Macerate the powders and the peel in spirit for about ,.. month, then filter and add the capillaire.

AQUA BIANCA.

One-quarter ounce of es~ence of lemon, One-quarter ounce of essence of ciLt·on, One-quarter ounce of essence of amber, One-quarter ounce of essence of peppermi"\t, One-quarter ounce of essence of bngamor, One-half ounce of ess!lnce of rose,

T'vo gallons of proof spirit, Five pint.a of capillaire. · Mix all together; shake frequently, and in °u' l."'nnth fiJ •,er t,hrough fiannel. CITRON. Two gallons of proof sr.irit, One-half gallon of cap1llaire. Macerate the peel in the spirit for fnu teer. days, then add the essence of saffron and capillairt'· Twelve ounces of lemon peel, One ounce of essence of saffron,

CITRONETTE.

Two and one-quarter gallons of proof spirit, One-quarter gallon of orange fiower water, One-he.If gallon of syrup, · Ten ounces of lemon peel, One and one-be.If ounces of essence of saffron,

One..quarter ounce of essence of amber, One-quarter ounce of essence of orange, , One drachm of essence of bergamot. Mix all together, and in one month press and filter. This is grea tly imprO\·ed b y age.