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

EAU DE VIE d'aNDATE. 155 press and filter; then add 2i gallons of -white plain syrup. (See No. v.)

185. Eau Verte Stomachique.

3 ounces ofcoriander-seed. II do. star anise-seed. 3 do. angelica seed. II do. cloves. 3 drachms of Spanish saffron. 6 do. Peruvian halsanu 3 do. mace. ounce of Ceylon cinnamon, 6 drachms ofcarrot-seed. 18 accajou nuts. 6 drachms of rosemary. 6 oranges,the yello-w rinds only. 6lemons. do. do. do.

Ground;macerate for 2 -weeks -with 3 gallons ofalcohol, 95 per cent., and 3i gallons of water (see No.5). Distil from off the water 3 gallons of high-flavored spiiit, mix with 20 lbs. ofsugar dissolved in Sf gallons of water. Fil ter. Color green (see No.89.)

186. Eau de Yie d'Andaye.

4 ounces ofstar anise-seed. 8 do. coriander-seed. 4 do. green anise-seed, 4 do. orris-root. 18 oranges,the yellow rinds only.

Ground and cut; macerate for 24 hours -with 3J gaUona of alcohol, 95 per cent., and 4 gallons of water. (See. No.5.) Distil from off the water 3J gallons of flav"'"^