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THE EXOTIC DRINKING BOOK
Pour
180
proof spirits on peel; cork and stand for a fourtn't; strain
through cheesecloth first, add syrup, and filter once through a chemi–
cal filter paper (obtainable at good drug stores).
NoTE: About the only decent
cura~ao
on the American market now
has to be imported from Holland-where most of it is made, despite
the Island of
Cura~ao,
off the Venezuelan coast, being nearer to
America. Our import duties on such delectables are so ridiculously
high that one would
think
them a roundabout way of collecting the
much-publicized War Debt.
ORANGE CURA<;AO No. II
The easier of the two, in modern times.
Sweet oil of Orange Peel,
2
drachms (
Y4
oz)
Best rectified, or cologne, spirits,
l
pint
Gomme
Syrup, See Page 154,
l
pint
Simply add orange oil to spirits. Add the sugar syrup, shake well,
and stand overnight. Line a funnel with muslin, strain, then put
through filter paper three times until it is quite "bright," as Dr. Kitchi–
ner calls it. . . . The Doctor states :_"This Liqueur is an admirable
cordial, (with coffee), and a
tea-spo~nful
in a tumbler of water is a
very refreshing Summer Drink, ano a great improvement to punch."
MARIGOLD LIQUEUR, from the
COTE d'AZUR,
which Is in
FRANCE; 1932
Here is a delicious adventure for those in the country with plenty of
marigold blossoms coming along faster than we know what to do
with them.
Marigold petals,
Yi
peck
Water, 6 qts
Strained honey,
l
lb•
Sugar,
3Yi
lbs, brown
Raisins, chopped a little, scant lb
Petals may be gathered; with dew off, over a few days' period. Mix
sugar, honey, r,aisins, and water, let boil up for fifteen minutes, then
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