1895 The American Bar-Tender by R. C. Miller

116 / 204

/'j-
, t,n
116 SEE PAGES I TO 6
Ground; then macerate for 24 hours in 3%gallons of
alcohol, 95 per cent, and j% gallons of water; distil
from off the water 3% gallons of flavored spirit, then
add 53 lbs. of sugar and 314 gallons of water, near boil
ing heat.
98. Creme de Barbadoes.
4lemons, the rinds only.
4 oranges, Ceylon, do.
5% ounces of cinnamon.
3 drachms of mace.
1% do. cloves.
II do. coriander seed.
II do. bitter almonds.
1% do. nutmegs.
Ground and cut; macerate for 24 hours in 3%gallons
of alcohol," 95 per cent, and 3%gallons of water. Dis
til from off the water 3% gallons of flavored spirit; then
add S3 lbs of sugar, and 3% gallons of water, near boil
ing heat.
99. Creme de Cacao.
5 lbs. of roasted cacao.
I ounce of Ceylon cinnamon.
Ground; macerate for 24 hours in 3% gallons of
alcohol, 95 per cent, and 3% gallons of water. Distil
from off the water 31/3 gallons of flavored spirit; then
add 53 lbs. of sugar and 3% gallons of water, near boil
ing heat; add one ounce of tincture of vanilla.
100. Creme de Cedrat with Cham
pagne.
I ounce of oil of cedrat, dissolve in 2% gallons of al
cohol,95 per cent, add 4 quart bottles of champagne,53
sugar, and 3V4, gallons of water, near boiling heat.
■*>1
m