1913 The Up to Date Bartender's Guide by Harry Montague

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50 THE UP.TO.DATE BAR.l‘ENDERS’ some Put the mass in a jar and let it remain for 90 days. Then strain and add 2 pounds white sugar and in a week it will be ready for use. BRANDY. DOMESTIC. 1 pint essence of cognac. L" 15 gallons pure spirits 20 per‘ cent. above.

1/; pint white syrup. Color with caramel.

BRANDY.CHNGER.

oz. bruised ginger. quart brandy.

‘

1 1

Syrup to taste.

BRANDY.LEMON.

Steep in

quart brandy.

1

lemon skins. bitter almonds.

6 2

Macerate

weeks and add:

2

pound loaf sugar.

1

pint water.

%

Frank Goodman, Jr.