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

THE UP.TO.DATE BARTENDERS GUIDE BRANDY. ORANGE.

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Put 8 oranges in a large jar; cover them with brandy and let stand 90 days. Then strain off brandy and sweeten to taste. The saturated fruit remaining makes a delicious sweetmeat. BRANDY. PEACH.

20 drops oil of bitter almonds. 3% gallons 95 per cent. alcohol.

BRANDY. RASPBERRY. 10% gallons pure spirits 95 per cent. above. 18 gallons raspberry juice.

18 gallons water. 7 gallons syrup. 1 oz. tartaric acid. Color with caramel.

BRANDY. PINEAPPLE.

5 slices pineapples. 3 pints simple syrup. 10 gallons proof spirits,