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88
WllHMAN BROS. ' BARTENDERS' GUIDE,
CURACOA CORDIAL.
One p•rnnd of orange peel,
.
One.quarter ponnd of ground cmnamon.
Sixteen oranges,
Six gallons of white syrup,
Boil five minutes.
. .
_
Add three gallons of pure sp1r:ts, 95 per cent. above; filter
through Canton flannel and bottle.
GINGER GORDIAL.
Bruise half a pound of the best new .Jamaica ginger in an
iron mortar, and put it into a bott!e contnining one pi'!t ol'
spirit of wine (60 0. P.), and one pmt of
.wa~r.
allow 1t to
macllrate for ten or
t~velve
clays, sha kmg it up well each
morning. After the twelrth day
trapsf~r
it
to
a f unnel con–
taining a paper filter; when 11:11 the liquid has
ru~
t hrong!',
pass
two pints of sherry over it, &Rd lastly, one pmt of botl–
m g water. This will· yield ra ther better than half a gallon
of liquid. When all are mixed, dissolve in this one ounce of
burned sugar, a nd having
ad~ed
twelve pints of syrup, shake
the whole well up, and fine with alum, etc.
GINGER BRANDY CORDIAL.
This may be made by following the same directions as
given for ginger gin, or the following will be found more
economical, though taking a longer time to prepare. Steep
half a pound of well-bruised .Jamaica g inger m one gallon of
strong. brandy for fourteen days,_shaking it up repeatedly.
Let this be stramed through m ushn. Throw the ginger from
the muslin into a gallon of
boiliu~
water and allow it.
to
sim–
m er over a low fire for twenty mlllu tes and strain. To this
add 1en pounds of refined sugar.
·
GINGER GIN CORDIAL.
Take
~f
the best.Jamaica ginger, bruised small half a pound .
boil it in one gallon of water, and 8train t·hrough fine muslin'
In
this dissolve ten
pound~
of re.fined sugar by means of
8.
gent.le heat. Over the brutsecl gmger which remains in the
m~slin
strainer, pass ope gallon unmixed gin (0. P.); mix
~~:a:::g Ji~:~.yrup
of gmger
toge~h~r,
add ftnings, and set