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

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OB, TEE AET OF JIIXING DKINK3.

CEDKAT. Dissolve 30 drops oil of cedr.it in 1 pint of pure sjiirit of wine. Add, ivlien dissolved, 1 pint of syrup. CBEME DE CITRON. Dissolve 30 drojis oil of citron in 1 pint of spirit of wine;col or with 2drops tincture of saffron. Add 1 quart ofsyrup. CREME DE CANNELEE. Dissolve 10 drops oil of cinnamon and 2 of oil of roses in 1 pint rectified S2)irit. When well digested add 1 quart of syrup, and color with cochineal. CREME DE BARBADOES. Put the juice and thin peel of 3 lemons and 1 citron, in n jar with one quart of spirits of wine and 3 oz. frcsh-chopped balm leaves—macerate for 1 month—strain with pressure. Add a syrup of 2lbs. ofsugar, and 1 quart of water; a drop or two of lemon-grass oil in the spirit is a grateful addition. CREME DE MENTH. Macerate for 24 hours, in 1 quart of spirit, 1 lb. of spear mint, and the thin rinds of 4lemons. Strain clear, add water 1 g.illon, and sugar to taste. CREME DE NYMPHE. Take 3 drops oil of cinnamon,5 drops oil of mace, 3 droiia oil of roses—dissolve in 5 pints of pure spirit of wine. Add 5 tbs. of sugar, and 1 quart of water. CREME DE CEDRAT WITH CHAMPAGNE. Dissolve 1-4 oz. oil of cedrat in 1-2 gallon of alcohol. Add 1 bottle of champagne and 13 lbs. of sugar dissolved in 1 gal lon of water. CREME D'ORANGE. Take 3 mandarin oranges steeped in 1 pint of pure spirit; strain in one month, with pressure. To this add 1 drop of ne- r'-li and 1 quartofsyrup.

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