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WEHMAN'S BAKTENDERS' GUIDE.
Bourbon Cocktail for Bottling.
5 gallons cl" Bourbon.
2gallons of water.
1 quart of Gum Syrup.
2ounces of Tincture of Orange Peel.
1 ounce of Tincture of Lemon Peei.
1 ounce of Tincture of Gentian.
%ounce of Tincture of Cardamoms.
Mix these ingredients thoroughly, and color with solferino and
caramel,in equal proportions.
Bssence ofClaret WinePunch for Bottling.
5 gallons of Claret Wine.
gallons of Spirits(70 per cent.).
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3 gallons of plain Syrup.
1 pint of Tincture of Lemon peei.
^pint of Raspberry Juice.
1 ounce of Tartaric Acid.
X'/i ounce of Tincture of Coves,
ounce of Tincture of Cinnamon.
Firstdissolve the tai-taric acid in a smaii portion of the spirits.
Mix the tinctures with the remainder of the spirits. Pour the
two mixtures together,and add the remaining ingredients.
E.ssence ofRegentPunclifor Bottling.
1 gallon of pure Cognac.
1 gallon of pure Jamaica Rum.
.
6 pounds of loaf Sugar.
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3 gallons of water.
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1 ounce of green Tea.
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30 Lemons.
.
7 Oranges.
9 drachms of ground Cinnamon.
drachm of ground Cloves.
I
1 drachm of ground Vanilla.
Macerate the peel of 7 lemons and 7 oranges in the cognac and
rum for 21 hours. Boil the sugar in the water; skim and add
the tea. When cool, mix with the liquor and add the juice of
the 30 lemons and 7 oranges. Filter and bottle for use.