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

T::S A.MnuCAM BAR-TEXDEK;

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thoro i.'! plon'y of wpifal to procr.ra Iho Tcry best mnteririls of every clesrrqitioii nro used ia its mauufiicturo or concoc tion. S.icJi 13 ttia c.iso with the now almost universally used and most highly esteemed BOKErd.d BITTEES. These Bitters are freely recommended by our mo.st respecta ble physicians, as combining in tho nicest proportions every neiilth-giving ingredient requisite to give natural tone and strength to the stomach and its auxiliary organ.s, and at the same time never fail to restore the general health, iffailing, or toietaiu it, if not already lost. Those Bitters are, also, gener- all used by the most intelligent and jiopular'of our Bar- Tond-Ti.as they are known to impart that pleasant bitterness to Sherry Wine. &o. which rendersthem so promotivo of appetite. Wo givo the following recipes for making Bitters — which will be found useful when the above-mentioned article cannot readily be obtained. WEME BITTERS. Take the thin peel of 1 lemon, 1 bitter orange ; add 3 oz. of good sherrj', 2 oz. of water—infuse. BE.ANDY BITTERS. Orange-peel, 8 oz,, cardamons 1 oz., cinnamon, 1 oz., es sence of cochineal, 2 drops; gentian root,6 oz.;brandy 1 gal- on. D.gest for.a mouih. Strain with pressure,and filter. essence of bitters. 1-3 lb. orange-peel, dried, 1-4 lb. orange-apples, 1-4 lb. gen-

^'^®o°-pcel, ground to powder. Macerate for 1 gdlon of pure spirit. Strain with pressur#.

.4.dd 1 quart of soft water.

BITTERS. Raisins, 1 Ih., bruised eiunamon,3 oz., Virginia suake-root oz., juice ot 1 orange and 1 lemon, cloves 20. Digestinrum tor two months.