1928 Giggle Water by Charles S Warnock

GIGGLE WATER 33 fectly flavorless spirit. To these may be added the sub stances from which the flavor and aroma are extracted, which distinguish and give character to the particular cordial to be made, and also the articles employed as "finings" when artificial clarification is had recourse to. In the preparation or compounding of cordials, one of the first objects which engages the operator's attention is the production of an alcoholic solution of the aromatic prin ciples which are to give them their peculiar aroma and flavor. This is done either by simple infusion or macera tion, or by maceration and subsequent distillation, or by flavoring the spirit with essential oils. In the preparation of liqueurs, glycerine has been found to be admirably adapted for preserving the characteristic flavors of those compounds, and it has consequently become the great favorite of this class of manufactures.

60. ANISETTE

To 30 gallons French proof spirit add 4 ounces essence of star anise dissolved in 95 per cent alcohol and 105 gallons syrup of 10° Baume. Stir for ^ an hour, settle and filter.

61. CHAMPION ANISETTE Put into a barrel 30 gallons 85 per cent alcohol. Add 4 ounces essence of anise seed, which dissolve in 2 gal-

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