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


Pour 180 proof spirits on peel; cork and stand for a fourtn't; strain through cheesecloth first, add syrup, and filter once through a chemi– cal filter paper (obtainable at good drug stores). NoTE: About the only decent cura~ao on the American market now has to be imported from Holland-where most of it is made, despite the Island of Cura~ao, off the Venezuelan coast, being nearer to America. Our import duties on such delectables are so ridiculously high that one would think them a roundabout way of collecting the much-publicized War Debt.

ORANGE CURA<;AO No. II The easier of the two, in modern times.

Sweet oil of Orange Peel, 2 drachms ( Y4 oz) Best rectified, or cologne, spirits, l pint Gomme Syrup, See Page 154, l pint

Simply add orange oil to spirits. Add the sugar syrup, shake well, and stand overnight. Line a funnel with muslin, strain, then put through filter paper three times until it is quite "bright," as Dr. Kitchi– ner calls it. . . . The Doctor states :_"This Liqueur is an admirable cordial, (with coffee), and a tea-spo~nful in a tumbler of water is a very refreshing Summer Drink, ano a great improvement to punch." MARIGOLD LIQUEUR, from the COTE d'AZUR, which Is in FRANCE; 1932 Here is a delicious adventure for those in the country with plenty of marigold blossoms coming along faster than we know what to do with them. Marigold petals, Yi peck Water, 6 qts Strained honey, l lb• Sugar, 3Yi lbs, brown Raisins, chopped a little, scant lb Petals may be gathered; with dew off, over a few days' period. Mix sugar, honey, r,aisins, and water, let boil up for fifteen minutes, then . 165 .

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