1904 Drinks as they are Mixed by Paul E Lowe

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90 CHOICE RECIPES
Macerate 14 days and add:
Sugar, l oaf, 1 lb.
Wa t er, lh pint.
Brandy, Orange.
Use jar.
Oranges, 8.
Brandy, enough to coYer oranges.
Strain brandy off in 90 clays a n<l
sweeten to taste.
The saturated fruit r emaining will
be a deliciou s sweetmeat.
Brandy, Peach.
Oil of bitter al monds, 2-3 teaspoon·
ful.
Alcohol, 95 per cent, 3% gallons.
Brandy, Raspberry.
P ure spiri ts, 95 per ceut aboYe, 1011:!
ga!JODS.
Water, 18 gall ons.
Syrup, 7 gallons.
Tartaric acid, 1 oz.
Use caramel or burn ed suga r to color.
COCKTAILS; HOW TO MAKE IN
BULK FOR BOTTLING.
Cocktail, Brandy, to bottle.
Strong brandy, 5 gallons.
Water, 2 gallons.
Stoughton 's bitters, 1 quart.
Gum syrup, 1 quart.
Curacoa, 1 bottle.
Mix well and filter.
Cocktail, Gin, to bottle.
Gin. 5 gall ons.
Water, 2 gall ons.
Gµm syrup, 1 quart.
Tincture of orange peel, 2 oz.
Tincture of gentian, 7 oz.
Tin cture of cardamoms, 1h oz.
Tind nre of lemon peel, lh oz.
Mix an(l r.olor with equal parts of
caramel and solferino.