1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

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OiJ, THE AET OF MIXING DEINKS.

cy Brandy, is made from tlia tmall black wild cberrioa bo plen tiful in Norway. These liqueurs and other exquisite concoctions are well known to the connoisseur, who, as ha passes the ambrosial fluid over his tongue(knowing that such delicious conceptions should bo sipped, not bolted), fully appreciates the exquisite pleasum his palate experiences as each peculiar and delicate flavor is brought out. Eor general purposes, the use of liqueurs is much abridged by reason of their excessive cost ; yet there are very many that can be successfully imitated. IMITATIONS. These imitations, may become, by judicious treatment and age, equal to the elaborate foreign production, at about one- third the cost. In making liqueurs, it is highly important to employ the ve ry best materials. IliO French liqueur-makers, who stand pre-eminsnt for their delicious cordials, only ompiloy the host materials. They also distinguish three qualities of comiiounds, viz: K.ATAFIAS, Or simple liqueurs, as Noyeau, Anisette Water,&o., in which tho spirit, sugar, and aromatic are in minute quantities. THE CEEMES, Or such choice liqueum as Maraschino, Dantzic, Goldwater, &o. THE OILS(HUILES), As fine liqueurs, containing a more syrupy consistence, as Curaqoa, Anisette. Bordeaux, Ac. There are two modes of making liqueurs, viz; by infusion and distillation. Most ofthem can be made by careful and judicious infusion, quite a.s well as by tho tedious process of distillation. For it is only when some objectionable flavor is present,in