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

178

KECn'E3 FOE TEE GALLONS EACH.

gallons of alcohol, 95 per cent., and 4 gallons of water (see ISTo. 5). Distil over 3 gallons of flavored spirit; add ■24 lbs. of sugar dissolved in 5^ gallons of water; filter. Color rose. (See No. 93.)

273. Liqueur Stomacliique

6 ounces of orange peels. 4 do. lemon. 2 do. anise-seed, do. galanga-root. do. cinnamon, do. orris-root, do. . basil. do. H H

large camomile flowers,

do. do. do. do. do. do. do.

lavender flowers,

1 1 L 3 1 X. 2 i

w

rosemary, vanilla, nutmeg,

mace,

cubebs.

cardamom. Ground; macerate for 24 hours with 3 gallons of alco- nol, 95 per cent.; and 4 gallons of water (see No. 5); distil from off the water 3 gallons of flavored alcohol, add 24 lbs. of sugar, dissolved in 5|- gallons of water; color red-yellow, with a tincture of saffron and cochi neal. Filter. (See Nos. 91 and 93.) 274. Liqueur de The. (Spirit of Tea.) 24 lbs. of sugar and 5^ gallons of water; boil and sMm, then add 8 ounces of the best Hyson tea; let it stand till nearly cool, strain, press; mix with it 3 gallons of alcohol,