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WEHMAN'S BAKTENDEKS' GUIDE.
Crimean Cup,ala Wyndliam,—(For aparty ofJive.)
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1 bottle of Champagne.
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2 bottles of Soda water.
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1 large wine glass of Maraschino.
yi large wine glass of Cognac.
yi large wine glass of Curacoa.
1 table spoonful of crushed Sugar.
Macerate the thinly peeled rind of half an orange with the
sugar; add the Maraschino, Cognac, and Curacoa. Mix thor
oughly and add the soda water and Champagne. The addition
of half a pound of pure ice is a great improvement.
English Curacoa.
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6 ounces of very thin Orange peel.
1 pint of Whiskey.
1 pint of clarified Syrup.
1 drachm powdered Alum. *
1 drachm Carbonate of Potash.
Place the orange peel in a bottle, which will hold a quart with
the whiskey; cork tightly and let the contents remain for 10 to
12 days, shaking the bottle frequently. Then strain out the
peel, add the syrup; shake well, and let it stand for 3 days.
Take out a tea-cupful into a mortar,and beat up with the alum
and potash; when well mixed, pour it back into the bottie, and
let it remaib for a week. The Curacoa wili then be perfectly
clear and equal in flavor to the best imported article.
To Make Blaekben-y Brandy.
To 10)4 gallons pure spirits add:
12 quarts of Blackberides.
4gallons of water.
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6 pounds of loaf Sugar.
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)^ ounce of whole Cloves.
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)4 ounce whole Cinnamon.
Let it stand 21 days, draw off, strain and clarify (clear) if
necessary.
Kaspberry Brandy.
To 10 gallons of pure proof spirits add;
13 quarts of Kaspberries.
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2)^ gallons of water.
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6 pounds of loaf Sugar,
ounce whole Cloves,
ounce whole Cinnamon.
Let It stand 21 days,draw off, strain and clarify If necessary,
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