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Cordial
are virtually forbidden by law except to licensed distillers.
I do not claim the recipes for cordials made at home can rival
the fine products you buy, but they are pleasant substitutes
and, when used with mixed drinks, can hardly be detected
from the bought hqueurs. As for using them straight, few
except connoisseurs and epicures will notice any difference).
But now to that Orgeat Sjrrup recipe I promised you:
Pound together in a wooden bowlone-half ounce powdered
sugar, one-half ounce powdered sweet almonds, a pinch of
powdered bitter almonds, three tablespoons of gum arable,
and, when thoroughly mixed, add a half pint of water, hot
but not boiling. Let steep for one hour. Then strain off the
liquid flavor and filter to remove all powders. Now add
enough"gum"to make a quart and putin bottle for use right
away or to hold for use at any future time.
MAKING PEPPERMINT CORDIAL
Buy in your drugstore one pint of peppermint water and
pour into quart bottle. Add three-quarter pint of sweet gin
and a quarter pint of"gum." Let stand over night and filter
into new container for use when wanted.
APRICOT CORDIAL DRINK
Here's a delicious cordial drink easily made. Use a 12-
ounce glass, either with straight sides or in goblet shape.
Squeeze into glass the juice of a whole lime and two ounces of
Apricot Cordial. Stir and add a third of a glass of finely
shaved ice. Fill glass with vichy,seltzer or carbonated water,
stirring well. Top with sliced strawberries, raspberries, or
other fruits in season.
CURACAO CORDIAL
Boil for five minutes a pint of "gum"in which you have
put the orange colored peel of two oranges, a quarter tea
spoon of powdered cinnamon and the juice of a half orange.
Take off fire and strain through muslin into a small pan.
Add enough 90% to 95% pure alcohol to make a quart, stir
thoroughly and again strain, then filter into a quart bottle.
Of course,you can obviate all this trouble by merely buying a
quart of Curacao, but if you must insist on home-made
Curacao, who's to stop you?