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Chapter XVn
Some Cordial Recipes
An entire volume could be written on liqueurs (liquors)
and cordials without even then exhausting the subject.
Within the wide compass of this volume it is impossible to go
into the vastly detailed subject, but I shall give you a few
recipes which I am sure you will find the more dehghtful for
having prepared them yourself. Others not given are so
intricate that it is best to buy them, already prepared and
bottled by responsible manufacturers.
MAKING RASPBERRY CORDIAL
Mix one pint of raspberry syrup (thick) with one pint of
French Brandy. If you let this stand in quart bottle for
about twelve hours it will be well blended. Some persons
like to add either a dash of cinnamon or powdered cloves, or
both, to give a spiced flavor. When you use these, however,
be careful to strain the mixture out of the bottle into another
container or into small cordial bottles or a cordial carafe,for
use when needed.
MAKING CHERRY CORDIAL
Mix one pint of Cherry syrup (thick) with three-quarters
pint of 90% pure alcohol, add a half pint of distiUed water,
drop into bottle two cloves and let stand overnight. Strain
off into fresh container, as in Raspberry Cordial recipe. The
small amount left over from your quart bottle may be used
at once or put into small cordial bottle.
ORGEAT SYRUP
Unless you buy Orgeat Cordial, the process of making it
is so intricate and laborious that I cannot recommend home
attempts; nor is home-made Orgeat hkely to be successful.
But here's an Orgeat Syrup recipe which is made easily and
often can be used to advantage in flavoring drinks as well as
by using the cordial. (Cordials, incidentally, are all made
through intricate processes, and usually require stills, which
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