1939 The Gentleman's Companion volume II Beeing an Exotic Drinking Book


sherry and brandy, sherry alone, and brandy alone, are also authentic steeping fluids. Actually it is not a "bitters" at all unless a little cin– chona bark is added-and Yz drachm or so is plenty, strained out at the last along with the pepper pods. BAR SYRUP, KNOWN as GUM, or GOMME SYRUP, & which SHOULD BE on EVERY BAR There is a reason for bar syrup to the practical eye of the profes– sional, for in many iced drinks-especially those wanted in a hurry, ordinary sugar seems to take an age to dissolve. Remember all the Tom Collinses that were double sweet in the last sip? Well, gomme syrup dissolves evenly and quickly. It isn't quite so romantic, perhaps, but is far saner. ~ Many receipts call merely for sugar and water, but we supply the true old formula with egg white to clarify the syrup to the desired crystal limiHd texture so necessary.... Dissolve 2 lbs of sugar-about 4 cups-in 1 cup of water. Stir in the well beaten white of 1 egg. Boil up briskly, and when scum rises take the skimming spoon and skim diligently. When the syrup is clear the job is done. Let it cool and bottle for future use. It may be coloured or not, according to the whim of the host. We must confess that a little light green colouring matter in Tom Collins syrup is mighty pretty! FIRST ONE BOUNCE, then the BRANDIES This Cherry Bounce receipt is to all intents and purposes a form of cherry brandy, or liquor, made more frequently than not from wild, or other small, dark, highly flavoured cherries not suitable for the table market. It would make a valuable agent for flavouring many cocktails, or served as a cordial to be taken with coffee. . . . Simply take ~ sizeable jar, having an absolutely tight cover. Half fill it with cherries that have been washed, and if possible with stems snipped half way off so stems will bleed, and bruise the fruit with .a muddler. Dust with a little sugar, then fill up with brandy. Put on cover loosely

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