1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

BKANDT, GEUNEWALD.

121

59. Brandy, Domestic

60 drops of oil of Cognac 3 drachms of orris-root powder. 1 drachm offinely-cut vanilla.

Macerate in 4 ounces of alcohol, 95 per cent.,in a warm place, for 24 hours(see No.5); filter, and then add to it Of gallons of fourth-i^roof spirit (purest quality), and IJ pints of white plain syrup(see No.Y). Color pale or dark with colorhig (see No.88). 1 gallon ofgenuine Otard brandy. 8|gallons offourth-proof spirit (pure). }gallon of pure white plain syrup (see No. Y). Color dark or pale with coloring (see No.88). 61. Brandy, Ginger. ^ lb. of white ginger, cut and washed. lbs. of sugar, boded for ten minutes with 3 gallons of water; stram; then add Y gallons offourth-proof spiiit. Color pale yellow (see No. 91). 60. Brandy, French..

62. Brandy, Grunewald.

}lb. oforange peel. I lb. ofcentaurium. I oz. of ginger. II oz. ofcalamus-root. IJ do. blessed thistle. 1 oz. of wormwood. » do. trefolii. 1^ drachm ofod ofcloves.

lA do. oil of cinnamon. 1 do. od of])eppermmt. 42 gallons of alcohol, 95 per cent 0