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

TUB AJIEPJCAN EAB-TEXDER;

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GINGER ERANDl'. Eniiso 1 oz. of ginger—ndl 1 bottlo of liriindy. Sjinp to tnsto. JUNIIER BRANDT. Dissolve 1-2 dmchm oil ofjuniper in 1 quart of purospirit or brandy. Add l-ii lb. ofsugar dise-lved in 1 quart of water. LEMON BRANDY. Steep the tbin pods of G lemons and 2 bitter almonds in 1 quart of brandy—macerate 2 weeks—adding 1-2 pint of water, md 1 lb. ofloaf sugar. LEMON BRANDY. Take peels of ilemons, 1 bitter almond, 1 bottlo of brandy —strain. Add juice of 2lemons, and 1-2 lb. of loaf sugar. ORANGE BRANDY,No. 1. Dissolve in 1-2 gallon of brandy 1 dracbm oil of orange,and 1 drop oil of neroli, adding 1 lb. ofsugar. ORANGE BRANDY, No.2. Into a largo jar put8 Seville oranges—cover tbem with bran dy. In three montlis' time, strain off the brandy, sweeten to taste, and cover tbo oranges over with syrup—the residium will make an eicellont sweetmeat. CASSIS. Infuse for 1 week in 1 quart of brandy l-'l ounce of cinnam on and 2 cloves(bruised)—then add I pint of black currants. Let these macerate for 2 months. Strain with pressure. Add 1-2 pound of sugar to every pint. Bottlo for use. CINNAMON CORDIAL. Let I-I lb. of Ceylon cinnamon (bruised)bo infused in ono quart of brandyfor 10 days—thenadd 1 drop essouco of orango pool and cardamons. Color dark brown with caramel. CASSIA CORDIAL. In 1 pint spiritsof wino infuse 3drops of oil of cassia and 2 drop.s oil oflemon-pecl.