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

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180

KECIPES FOE TEN GALLONS EACH.

gallons of water (see Ho.5), Distil from off the water 3 gallons of flavored alcohol, and add ^ gallons of the whitest plain syrup. (See Ho.1.) 279, Marasqiiin de Frambolses. 10 lbs. of rasi^berries made to a pulp; macerate for 24 hours with 84 gallons of alcohol,95 per cent.,and 3^ gallons of water (see Ho.5). Distil from off the water 3 gallons offlavored alcohol, and add 7 gallons of the whitest plain syi'up. (See Ho. 7.) 10 lbs. of red currants made to a pulp; macerate for 24 hours with 3l gallons of alcohol, 95 per cent, and 3^ t.tgallons of water (see Ho.5); distil from off the water 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. (See Ho. 7.) 281. Marasqain de Deches. 12 lbs. of peaches made to a pulp ; only a few stones broken; macerate for 24 hours with 3i gallons of alcohol, 95 per cent., and 3l gallons of water (see Ho. 5). Distil from offthe water 3 gallons of flavored alcohol, and add 7 gallons ofthe whitest plain syrup. (See Ho. 7.) 280. Marasquin de GroseiUes.

282. Marasquino di Zara.

9 lbs. ofraspberries.

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6 lbs. ofsour red cherries. 3 lbs. oforange flowers.

Made to a pulp with stones; macerate for 24 hours with 34 gallons of alcohol, 95 per cent., and 3L gallons of water

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