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THE EXOTIC DRINKING BOOK
up tight-and leave a little
air
space in the keg. . . . Rack off in four
to six months, and bottle.
CORDIALS, or LIQUEURS, to GRACE any CELLAR
&
COMPOUNDED
by the AMATEUR HIMSELF
PLEASE LET us explain on this page that there are many, many superb
liqueurs which cannot under any stretch of imagination be assembled
in the home by amateur mixers, no matter how sincere and diligent.
In
the first place the very best of these fragrant potions are fustfruits
of varying secrets, guarded for generations-hundreds of years, even
-which presumes knowledge of certain herbs or ingredients which
guarantee their celebrated flavour. Also age is a definite factor, both
in the character of ingredients, and subsequent mellowing of the
cordials themselves. This factor too is a discouragement in our
im–
patient era!
In
other words, we do not claim to be able to make benedictine,
chartreuse, and like immortals for all of these reasons. But we very
definitely do claim knowledge of certain
~ecrets
gathered in Europe,
mainly, whereby several delightful liqueurs may be made by the ama–
teur-some of which are
not
at all availabk in the open market today;
and furthermore their accomplishment insures tariff impossible under
our existing ad valorem import duties which our lawmakers impose
on foreign spirits whether or not they compete at all with American
industries they rush to "protect" long after the industries themselves
are out of their swaddling clothes.
We therefore offer this dozen or so of receipts, formulae, for making
cordials that won't require infinite patience, aging of product, or in–
gredients too expensive or foreign for practical employment.
A BRANDY of ROSES, which WE H AVE CALLED "RosE LIQUEUR
BRANDY,
au VICOMTE de MAUDUIT"
This fragrant and delicate bit.of genius has already been entered on
these pages, being a Brandy as well as a liqueur, and we suggest turn- ·
ing to Page 155, for the formula.
. 163.