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BARTENDER'S GUIDE.
Aromatfo Tincture.
T ak e o ne ounce or gi uger.
One oun ce or ci nnamon.
Ollo ounco of orange peul.
Half 01111cu o( valerinn.
T wo quarts of alcohol.
67
1\Incerat e t ho Ingredients in Iho alcohol in
a
close vessel
for fou rteen dt1ys, tbe11 fi ller through filLC'ring p11p1·1-. 'Ihis
Is
sometimes employed to g ive a flavor to milk punch,
lrnt
it m us t be used with precaution. Teu drops are s ufficient
for a p int of punch.
Capillaire.
Take on e pint of clarllled syrup.
One wine-glass of Curacoa.
Shake well together and bottle.
A
teaspoonful
in
cold
;\'Ot er mo.kes
a
pleasant
eau siwre.
Essence of Brandy Punch for Bottling.
Take fi\·e gallons of strong brnudy.
T hree gallons of plain syrup.
Half pint tincture of lemon peel.
Half pint tincture or orange peel.
Three ounces tincture of allspice.
Half wino-glass tinctur{' of cloves.
Mix
the t inctures with t he brandy and add the syrup.
Essence of Roman Punch for Bottling.
T ake on e quttrt or boiling syrup.
One qua1·t
of
Lrraudy.
Que quart of Jamaica. rum.
Twenty-one eggs.
One lemon.