33 / 160
GIGGLE WATER
33
fectly flavorless spirit. To these may be added the sub
stances from which the flavor and aroma are extracted,
which distinguish and give character to the particular
cordial to be made, and also the articles employed as
"finings" when artificial clarification is had recourse to.
In the preparation or compounding of cordials, one of the
first objects which engages the operator's attention is the
production of an alcoholic solution of the aromatic prin
ciples which are to give them their peculiar aroma and
flavor. This is done either by simple infusion or macera
tion, or by maceration and subsequent distillation, or by
flavoring the spirit with essential oils. In the preparation
of liqueurs, glycerine has been found to be admirably
adapted for preserving the characteristic flavors of those
compounds, and it has consequently become the great
favorite of this class of manufactures.
60. ANISETTE
To 30 gallons French proof spirit add 4 ounces essence
of star anise dissolved in 95 per cent alcohol and 105
gallons syrup of 10° Baume. Stir for ^ an hour, settle
and filter.
61. CHAMPION ANISETTE
Put into a barrel 30 gallons 85 per cent alcohol. Add
4 ounces essence of anise seed, which dissolve in 2 gal-
''' i- '*!'