1934 What Shall We Drink by Magnus Bredenbek

Chapter XVn Some Cordial Recipes

An entire volume could be written on liqueurs (liquors) and cordials without even then exhausting the subject. Within the wide compass of this volume it is impossible to go into the vastly detailed subject, but I shall give you a few recipes which I am sure you will find the more dehghtful for having prepared them yourself. Others not given are so intricate that it is best to buy them, already prepared and bottled by responsible manufacturers. MAKING RASPBERRY CORDIAL Mix one pint of raspberry syrup (thick) with one pint of French Brandy. If you let this stand in quart bottle for about twelve hours it will be well blended. Some persons like to add either a dash of cinnamon or powdered cloves, or both, to give a spiced flavor. When you use these, however, be careful to strain the mixture out of the bottle into another container or into small cordial bottles or a cordial carafe,for use when needed. MAKING CHERRY CORDIAL Mix one pint of Cherry syrup (thick) with three-quarters pint of 90% pure alcohol, add a half pint of distiUed water, drop into bottle two cloves and let stand overnight. Strain off into fresh container, as in Raspberry Cordial recipe. The small amount left over from your quart bottle may be used at once or put into small cordial bottle. ORGEAT SYRUP Unless you buy Orgeat Cordial, the process of making it is so intricate and laborious that I cannot recommend home attempts; nor is home-made Orgeat hkely to be successful. But here's an Orgeat Syrup recipe which is made easily and often can be used to advantage in flavoring drinks as well as by using the cordial. (Cordials, incidentally, are all made through intricate processes, and usually require stills, which

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