1912 Wehman Bros.' Bartenders Guide How to Mix Drinks

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WEHMAN BROS.' BARTENDERS' GUIDE.

SIMPLE SYRUP.

Seven pounds of r efined sugar, Three pints of distilled water. Dissolve the sugar in the water over a gentle fl.re.

STRl>.WBERRY, SYRUP.

One gallon of white syrup, One ounce of essenc" of strawberry, One otmf'.e of ta.l'ta l'ic acid.

Color with tincture uf sulferino.

SYRUP OF NECTAR.

Thirty drops of essence of nectar,

1

One pound of simple syrup. Mix. The proportion .of thirty parts o'f suga.r to sixteen par ts ot I water also makes an excellent syrup. Use only the best re– fined sugar and filt.et:'ed water, soft as possible, as t·his saves the trouble of clarification, which invariably becomes neces– ary when lnfe1·lor ingrP.dlents a re used . Pour the waror cold over the sugar and let it slowly melt; and, when sa.tu-· rated, boil it up to the bolling point by a gentle heat, a nd then keep simmering to the point de5ired. . . I' VANILLA SY RUP. One gallon of white syrup, One-half ounce of extraot of vanilla. , Fo'nr ounces of wild cherry bark, steeped In a pint of cold water thirty-six i....:rnrs; press out, and a.du half a poun'i of s ugar, and strain. · WILD CHERRY SYRUP.