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

BEAOT)T SPICE.

123

Dissolve in 4J gallons of alcohol 95 per cent., then add 2jlbs. ofsugar dissolved in 51 gallons of water. Filter. (See No. 3.)

67. Brandy, Peach,

18 lbs. ofpeaches mashed with thestones,macerate them for 24 hours with 4^ gallons of alcohol, 95 per cent,(see No.5), and 4 gallons of water. Strain, press,and filter; add 5 pints of white plain syi'up. (See No. 7.) Color dark yellow with coloring. (See No.88.)

68. Brandy,Peppermint.

^ ounce of oil of peppermint (English). Dissolve in 4f gallons of alcohol, 95 per cent., then add 4} lbs. of sugar dissolved in 5 gallons of water. Filter. (See No. 3.)

69. Brandy, Raspberry.

4 gallons of raspberry juice, 4f gallons of alcohol, 95 per cent., macerate for 2 days (see No. 5), then add IJ gallon of white plain syrup (see No. 7). Filter.

70. Brandy, Spice.

2^ ounces of cinnamon. f do. cloves. f do. cardamom. 1 do. galauga root. 1 do. ginger.

Ground to a coarse powder; macerate it for a week with 10 galJous of good French brandy. (See No.5). Filter.