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

LIQTTEaR DE CAENELLE.

175

4 onuces of cinnamon. 64 grains of vanilla.

Ground; macerate for 24 hours Tvith 3 gallons ofalco hol, 95 per cent, (see No.5), and 3^ gallons of water distil from off the water 3 gallons of flavored spirit; mis with 24 lbs. of sugar dissolved in 5^ gallons of water* filter. (See No.3.)

261. Liqueur des Braves. (Spiritof Mars.)

4 ounces of carrot-seed. 4 do. cardamom-seed. 8 do. roasted cacao. 4 do. Ceylon cinnamon.

Groxmd; macerate for 24 hours with 3 gallons of alco hol, 95 per cent., and 3^ gallons of water (see No.5); dis til from off the water 3 gallons of flavored spirit; add 24 lbs. ofsugar dissolved in 5i gallons of water; fllter. (See No. 3.) 262. Liqueur de Cafe. (Spirit of Coffee.) 3 lbs. of light-brown roasted coffee ground and boiled for 2 minutes with 2 gallons of water; strain, when cool; add 24 lbs. of sugar dissolved in 3i gallons of water; add 3 gallons of alcohol, 95 per cent.; filter. (See No.3.) 263. Liqueur de Caunelle. (Spirit of Cinnamon.) 2 lbs. of cinnamon,ground; macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No.5); distil from off the water 3 gallons offlavored Biiirit; add 24 lbs. of sugar dissolved in 5^ gallons of water; filter; color red. (See No.93.)