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

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<^T?TT.1M-R DE KOSES.

132. Creme de Mocha. (Coffee Cream.) 32 ounces of Moclia coffee roasted and groirnd,macerate for 24 hours with 3i. gallons of alcohol, 95 per cent^ ate SiL gallons of water (see No. 5). Dis^ from off the w\ter 3Jt gaUons of flavored spirit, and dissolve m it one drachm of essence of vanilla, then add53lbs. of sugar and 81 gaUons of water near boihug heat. 133. Creme de Nymphe. (Lady's Cream.^ 9'J drops of oil of cinnamon. Dissolve in 3i gaUons of alcohol, 95 per cent.,then add 53 lbs. of sugar and 31 gallons of water, near boihng heat. Color rose. (See No.93.) 134. Creme d'Orange,with Champagne. (Orange Cream.) 1 ounce of oU of orange, dissolve in 2i gallons of alco hol 95 per cent., add 4 quart bottles ofchampagne,53 lbs. of sugar, and 3i gallons of water, near boilmg heat. '135. Creme de Portugal. (Portugal Cream.) - 1 ounce of oU of Portugal; dissolve in 3i gallons of alcohol, 95 per cent., add 53 lbs.of sugar and 3i gaUons of Walter, near boiling heat. 36. Creme de Roses.'(Rose Cream.) Dissolve 1 drachm of oil of roses,in 3^ gaUons of alco- ool, 95 per cent., then add 53 lbs. of sugar and of water near boiling heat, and color rose. (See h,o. 93.) 49 do. oil of mace. 24 do. oil ofroses.