1912 Wehman Bros.' Bartenders Guide How to Mix Drinks

WEHMAN BROS.' BARTE NDE RS' GUIDE. 87 CORDIALS, SYB'C':E'S a.nd. :E:X'l'RAC'l'S I • ANISEED CORDIAL. E!even pint.~ of cordial syrup. First !11Ssolv.e the oil in the spirit b y 8haking .both " 'ell to– gether 10 the JO.I', and then add the syrup. a.gain agitating brisk ly. If the mixture be at a ll cloudy, tine with alnm a11d salts of tartar. One.qua r ter ounce of Englfah oil of CR~way, Three and one-h alf pints of spirit ot: wiu" (60 O. P.}, T hir teen pints of cordial SJ;>irlt. Dissolve th e oil in the spirit as above, add the syr up, and if necessar y fine with alum and tartar. One.quarter ounce oil of an iseed, Five pin ts spfrit of wine (tiO 0 . P .), . CARAWAY CORDIAL.

CINNAMON CORDIAL.

One.quarter ounce of oil of cinnamon, Five pints of rectified spirit (60 O. P.) ,

Ten pints of cordial syr up, Four pints of bolling water, Color with b urned sugar.

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1 T he oil a nd coloring matter sboulrl be ·well shaken with a small qua ntity of spirit, then added to the r.,m11.inder a nd the whole agitated brisk ly. Add the boiling wa ter to ~he syr up, and ha ving mixed th em let them be added to the Jar containing the spirit. If necessar y, tine down with alum.

CLOVES CORDIAL.

One-qua rter ounce of English oil of cloves, Five \)ints of r11ctiflecl spirit (60 O. P.}, Colorrng, a sufficiency: Eleven pints of cordial syrup.

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Dis!lolve the oil in the spirit llS before, add tbe syrup, shake a ll together, and if no~ brigqt in a 'few hours, fine with alum a nd t.artnr.

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