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THE GENTLEMAN'S COMPANION
sherry and brandy, sherry alone, and brandy alone, are also authentic
steeping fluids. Actually it is not a "bitters" at all unless a little cin–
chona bark is added-and
Yz
drachm or so is plenty, strained out at
the last along with the pepper pods.
BAR SYRUP, KNOWN as GUM, or
GOMME
SYRUP,
&
which
SHOULD
BE
on
EVERY
BAR
There is a reason for bar syrup to the practical eye of the profes–
sional, for in many iced drinks-especially those wanted in a hurry,
ordinary sugar seems to take an age to dissolve. Remember
all
the
Tom Collinses that were double sweet in the last sip? Well,
gomme
syrup dissolves evenly and quickly. It isn't quite so romantic, perhaps,
but is far saner.
~
Many receipts call merely for sugar and water, but we supply the
true old formula with egg white to clarify the syrup to the desired
crystal limiHd texture so necessary.... Dissolve
2
lbs of sugar-about
4 cups-in
1
cup of water. Stir in the well beaten white of
1
egg. Boil
up briskly, and when scum rises take the skimming spoon and skim
diligently. When the syrup is clear the job is done. Let it cool and
bottle for future use. It may be coloured or not, according to the whim
of the host. We must confess that a little light green colouring matter
in Tom Collins syrup is mighty pretty!
FIRST ONE BOUNCE, then the BRANDIES
This Cherry Bounce receipt is to all intents and purposes a form of
cherry brandy, or liquor, made more frequently than not from wild,
or other small, dark, highly flavoured cherries not suitable for the
table market. It would make a valuable agent for flavouring many
cocktails, or served as a cordial to be taken with coffee. . . . Simply
take
~
sizeable jar, having an absolutely tight cover. Half fill it with
cherries that have been washed, and if possible with stems snipped
half way off so stems will bleed, and bruise the fruit with .a muddler.
Dust with a little sugar, then fill up with brandy. Put on cover loosely
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54.