1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

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EECIPE8 FOE TEN GAXLONS EACH.

264. Liqueur de Citron. (Spirit ofLemon.)

3 lbs. ofleraou rinds, only the yellow part. Cut and macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3A" gallons of water (see No.5); distil from off the water 3 gallons offlavored spirit; add 24 lbs. ofsugar dissolved in 5^ gallons of water 5 filter 5 color yel low. (See No. 91.)

265. Liqueur de Fleurs d'Oranges, Flowers.)

(Spirit of Orange

1 gallon of orange-flower water added to a syrup made of 24 lbs. of sugar dissolved in 4^ gallons of water; miv with 3 gallons of alcohol, 95 per cent.; filter. (See No.7.) 266. Liqueur de Fraises. (Spirit of strawberries.) 10 lbs. of strawben-ies, boiled for 5 minutes with a syrup made of 24 lbs. of sugar, dissolved in 5} gallons of water; strain, and add 3 gallons of alcohol, 95 per cent.; filter. "(See Nos. 3 and 7.) 267. Liqueur de Framboises. (Spirit of Easpberries.) 10 lbs. of raspberries, boiled for 5 minutes with a syrup made of 24 lbs. of sugar, dissolved in 5r gallons of water. Strain, and add 3 gallons of alcohol, 95 per cent. (See Nos.3 and 7.) filter.

268. Liqueur de GrOSeilleS. (Spirit of Currants.)

10 lbs. ofred currants,boiled for 5 minutes with a syrup made of 24 lbs. ofsugar, dissolved in 51 gallons of water. Strain, and add 3 gallons of alcohol, 95 per cent.; filter. (See Nos.3 and 7.)