1933 The Home Bartender

NECTAR (Liqu·eur) Take t wo pounds of chopped Raisins, four pounds of cube sugar and t wo gallons of bo"iling water, Mix all, stir frequently till water is cold, then· add t wo sliced lemons and three pints of proof spirit brandy or rum, macerate in a closed vessel for six or seven days then strain, set the liqueur in cool place for a week then bottle. CURACAO CORDIAL ~ pound of the thin rind of oranges (no white)· pour over it 1 pine of boiling water when cool add 2 quarts Brandy, let it stand 10 day s, stir everyday. Make a clarified syrup, 2 pounds sifted sugar, 1 pint water, add this to the brandy and etc. Line a .funnel with piece of muslin and that with chemist flltering pap-er, run through twice or three times till it is bright. Bottle. LEMON BRANDY Thin rind yellow (no white) of 2;f lemons, cover them with brandy, let stand one night, then strain through clean white cloth add 2;2 ounches powdered sugar dissolved in water. Then bottle. ORANGEADE (Liqueur) Pour one quart of Brandy over the thin rind (no white) and strain juice· of 4 oranges, (large) cover liquor closely. Leave it in a warm place for six weeks. Shake E.very day. At the end of six weeks filter it thru muslin and put into small bottles. Note:-This is unsweetened, add sugar to sweeten t aste when desired. WHISKEY CORDIAL Take rind of a fresh lemon free from the white, put Into jar with ~f pint of ripe white currants (no stems) piece of whole ginger size of bean. Pour over these in– gredients one quart whiskey, let stand 24 hours, then strain and sweeten with % pound of loaf sugar, let it stand 12 hours. Then bottle.

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