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

•158

KECrPES EOE TEN GALLONS EApH.

]lb. oforange flowers. 1 ounce of mace. 2 do. Ravenzara nuts, or allspice.

Cut,and macerate for 2 weeks with 3J gallons ofalcohol, 95 per cent., and 4 gallons of water (see No.5); distil ,* from ofi"the water 3^ gallons of alcohol well flavored; add 20 lbs. of sugar dissolved in 5 gallons of water; fllter; color rose. (See No. 93.)

194. Elixir de Violettes.

3 gallons ofsyrup of violets. 2 do. syrup ofraspberries (see No.356). 5 do. spirit, 60 per cent. Mix and fllter.

195. Escubac d'lrelande.

12 ounces ofItalian fennel-seed. 8 do. Ceylon cinnamon.

Ground; macerate for 24 hours with 3i gallons of alco hol,95 per cent.,and 4 gallons of water (see No.5); distil from ofi" the water 3i gallons of flavored spirit; add 62- gallons of white plain syrup, fllter, and color yellow. (See Nos. 3, 7, and 91.)

196. Esprit de Manuel.

100 drops of oil of peppermint. 59 do. oil of cloves.

Dissolve in 3i gallons of alcohol, 95 per cent.; add 6» gallons of white plain syrup; color green with saffron and indigo. (See Nos. 7 and 90.)