orange peel, 1 lb. cardamom seeds, 2 oz. cinnamon, 2 oz. cochineal.
Infuse 10 days in 1 gal. brandy, 8 gal. water, and filter.
_Essence._--40 gal. proof spirit, 1 drm. oil of anise, 1 drm. oil of
caraway, ½ drm. oil of cloves, 1 drm. oil of lemon, 1 drm. oil of
oranges, 1 drm. oil of cinnamon, ½ drm. oil of bitter almonds, 1 gal.
sugar syrup. Cut the oils in 95 per cent. alcohol, and mix. Colour
with brandy colouring.
_French Cognac._--1½ lb. each red Peruvian bark, calisaya bark,
bitter orange peel, and sweet orange peel; 2 oz. calamus root; 4 oz.
cardamom seeds; 1½ oz. each cinnamon, cloves, and nutmegs; 4 oz.
caraway seed; and 3 lb. wild cherry bark. Pound all these ingredients
to a coarse powder and steep for 15 days in 45 gal. proof spirit (or
60 gal. spirit 25° below proof), stirring occasionally. Then rack it
off, and mix sufficient caramel to make it a dark red; add 15 lb.
white sugar dissolved in 15 gal. water; let the whole settle, then
filter. If the bitters are required to be of an amber colour, omit
the wild cherry bark and the caramel colouring.
_Hamburg._--Grind to a coarse powder 2 oz. agaric, 5 oz. cinnamon, 4
oz. cassia buds, ½ oz. grains of Paradise, 3 oz. quassia wood, ¾ oz.
cardamom seeds, 3 oz. gentian root, 3 oz. orange apples dried, 1½ oz.
orange peel; macerate with 4¼ gal. 95 per cent. alcohol, mixed with
5¾ gal. water; add 2¾ oz. acetic ether. Colour brown.
_Nonpareil._--Grind to coarse powder 2 oz. Peruvian bark, ½ oz.
sweet orange peel, ½ oz. bitter orange peel, 25 gr. cinnamon, 25 gr.
cloves, 25 gr. nutmeg, 15 cayenne seeds. Infuse 10 days in 2 gal. 65
per cent. alcohol, then filter.
_Orange._--(1) Macerate 6 lb. orange peel for 24 hours with 1 gal.
water, cut the yellow part of the peel from off the white, and chop
it fine; macerate with 4¾ gal. 95 per cent. alcohol for 2 weeks, or
displace; then add a syrup made of 4¼ gal. water and 16 lb. sugar.
Filter through Canton flannel. (2) ½ oz. Seville orange peel, ¼ oz.
lemon peel, ¼ oz. gentian root, ¼ oz. ginger, all bruised and put
into a jug; pour a pint of boiling water on it, and cover up with a
cloth.
_Peruvian._--8 oz. red Peruvian bark; 8 oz. orange peel; 1½ drm.
each cinnamon, cloves, and nutmeg; and 75 cayenne pepper seeds.
Infuse them, well bruised, in 8 gal. proof spirit, for 15 to 20 days,
stirring every day. Draw off and filter.
_Spanish._--Grind to coarse powder 5 oz. polypody, 6 oz. calamus
root, 8 oz. orris root, 2½ oz. coriander seed, 1 oz. centaurium, 3
oz. orange peel, 2 oz. German camomile flowers; then macerate with 4¾
gal. 95 per cent. alcohol, and add 5¼ gal. water and 1½ oz. of sugar.
Filter, and colour brown.
_Stomach._--Grind to a coarse powder ½ lb. cardamom seeds, ⅛ lb.
nutmegs, ¼ lb. grains of Paradise, ½ lb. cinnamon, ¼ lb. cloves, ¼
lb. ginger, ¼ lb. galanga, ¼ lb. orange peel, ⅛ lb. lemon peel; then
macerate with 4¾ gal. 95 per cent. alcohol, and add a syrup made of
4½ gal. water and 12 lb. sugar; filter.
_Stoughton._--(1) To 12 lb. dry orange peel, 3 lb. Virginia
snake-root, 1 lb. American saffron, 16 lb. gentian root, add 1 lb.
red sanders wood. Grind all the ingredients to a coarse powder, and
macerate for 10 days in 20 gal. 65 per cent. alcohol, then filter.
(2) 2 lb. ginseng; 2 lb. gentian root; 1½ lb. dry orange peel; ½ lb.
Virginia snake-root; 1 oz. quassia; ¼ lb. cloves; 3 oz. red sanders
wood; 3 gal. alcohol 95 per cent.; 3 gal. soft water. Grind all the
ingredients to coarse powder, infuse 10 days, and filter.
_Wild Cherry._--Wild cherry bark, 4 lb.; squaw vine (Partridge
berry), 1 lb.; Juniper berries, 8 oz. Pour boiling water over, and
let stand for 24 hours; strain, and pour again boiling water on the
ingredients; let macerate for 12 hours, then express and filter
through paper, so that the whole will make 5 gal., to which add 3½
lb. of sugar; 1½ gal. molasses; 6 oz. tincture of peach kernels; 3
oz. tincture of prickly ash berries; 2 qt. alcohol.
=Cordials and Liqueurs.=--These consist mainly of best spirit
flavoured with essences and sweetened with white-sugar syrup.
_Absinthe._--This liqueur is prepared in various ways. (_a_) The
genuine Swiss absinthe is prepared in the following manner: by
macerating 4 oz. wormwood herb, 2 oz. star anise-seed, 2 oz. green
cherry leaves, 2 oz. sage herb, in 5 gal. proof spirit; and after one
week’s maceration add ¼ oz. oil of anise, ½ oz. oil of bergamot, ¼
oz. oil of fennel.
(_b_) Another recipe for making the absinthe is, to dissolve the best
oil of wormwood, say 2 oz., in 5 gal. pure spirit, and add ½ oz. oil
of anise, ¼ oz. oil of calamus, ¼ oz. oil of orange, 1 gal. white
syrup, and prepare the colour from neutral extract of indigo, made
green with tincture of turmeric.
(_c_) 4 lb. tops of _Absinthum majus_, 2 lb. tops of _A. minus_, 15
gr. angelica root, 15 gr. Chinese aniseed, 15 gr. calamus aromaticus,
15 gr. dittany of Crete, 4 gal. brandy 12 u.p.; macerate for 10 days;
add 1 gal. water; distil 4 gal. by gentle heat, and dissolve 2 lb.
crushed white sugar in the distilled spirit.
_Alkermes._--(_a_) 1 lb. bay leaves, 1 lb. mace, 2 oz. nutmegs, 2 oz.
cinnamon, 1 oz. cloves, all bruised; 3½ gal. cognac; macerate for 3
weeks, frequently shaking; distil 3 gal., and add 18 lb. clarified
spirit of kermes, 1 pint orange-flower water; mix well, bottle.
(_b_) 4 gal. British brandy; spice as (_a_), 1 gal. water; macerate
as (_a_); distil 4 gal. and add 2 gal. capillaire and ¼ pint sweet
spirit of nitre. Cassia often replaces the cinnamon.
_Angelica Cordial._--To 1 oz. oil of angelica add ¼ oz. calamus,
dissolve them in 1 gal. pure spirit, and add 1 gal. white-sugar syrup.
_Angelica Ratafia._--1 dr. angelica seeds, 4 oz. angelica stalks, 1
oz. bruised, blanched bitter almonds, 6 qt. proof spirit or brandy;
digest for 10 days, filter, add 1 qt. water, 3½ lb. white sugar; mix
well, and in a fortnight decant clear portion through flannel.
_Anise Liqueur._--1 lb. essence of anise, ¼ lb. tincture of orris, 20
drops oil of coriander, 2 bar. pure spirits.
_Anise-seed Cordial._--Dissolve 3 dr. oil of anise-seed in 2¾ gal. 95
per cent. alcohol; then add 2½ gal. fine white syrup, mixed with 4¾
gal. water. Stir and filter.
_Anisette._--(_a_) Dissolve 2 oz. oil of anise and ½ oz. oil of star
anise in 10 gal. pure spirit, and add 2 gal. white-sugar syrup to it.
(_b_) 2 oz. aniseed (or 1½ dr. essential oil) and 3 lb. sugar per
gal. If weaker than 45 u.p. it cannot be made full flavoured without
liability to milkiness.
(_c_) 4 oz. aniseed, 1 oz. bruised coriander seeds, 1 oz. bruised
sweet fennel seeds, ½ gal. rectified spirit, 3 qt. water; macerate
for 5 or 6 days; distil 7 pints, and add 2½ lb. lump sugar.
(_d_) 15 drops oil of aniseed, 6 drops cassia oil, 6 drops caraway
oil; rub with a little sugar, and dissolve in 3 qt. spirit 45 u.p. by
well shaking together; filter if necessary, and dissolve 1½ lb. sugar
in the clear liquid.
(_e_) 1 gal. brandy or proof spirit, ¾ lb. sugar, dissolved in 1 pint
aniseed water.
(_f_) Put in a barrel 13 gal. 95 per cent. alcohol. Dissolve 3½ oz.
essence of green anise-seed in 1 gal. 95 per cent. alcohol, and add ½
gal. orange-flower water, 8 or 10 drops infusion of mace, and 5 drops
essence of cinnamon. Then put in the barrel 26 gal. sugar syrup 25°
Baumé. Stir and filter.
_Apple or Cider Brandy._--1 lb. oil of apple, ½ lb. oil of pear, 1
gal. syrup of gum arabic, 5 bar. good rectified spirit.
_Aromatic Wine-bitters._--Macerate 1 lb. orange peel, 2 lb. orange
buds, ½ lb. agaric, ½ lb. Peruvian bark, 1 lb. gentian root, 5 gal.
Teneriffe wine, 20 gal. spirits of wine.
_Blackberry Brandy._--(_a_) 1 lb. essence of blackberry, 1 gal.
blackberry juice, 1 gal. syrup of gum arabic, 4 bar. pure spirit.
(_b_) To 10 gal. blackberry juice and 25 gal. spirit 40 above proof,
add 1 dr. each of oil of cloves and oil of cinnamon dissolved in
95 per cent. alcohol, and 12 lb. white sugar dissolved in 6 gal.
water. Dissolve the oils separately in ½ pint 95 per cent. alcohol;
mix both together, and use half the quantity; if the cordial is not
sufficiently flavoured, use the balance.
(_c_) ¼ oz. each of cinnamon, cloves, and mace, 1 dr. cardamom. Grind
to a coarse powder; add to 16 lb. blackberries, mashed, and 5 gal.
95 per cent. alcohol. Macerate for two weeks; press; then add 10 lb.
sugar, dissolved in 3⅜ gal. water. Filter.
_Blackberry Cordial._--(_a_) Crushed blackberries, 1 gal.; sugar, 2
lb.; brandy, 1 gal. Macerate the berries in the brandy for 5 or 6
days; express the liquor; add the sugar and after 2 weeks decant and
filter.
(_b_) Dried blackberries 16 oz.
Or fresh blackberries 4 pints.
Powdered blackberry root 12 oz.
Powdered mace 1½ oz.
Powdered cassia 9 dr.
Powdered allspice and cloves, of each 5 dr.
Sugar 60 oz.
Brandy 2 pints.
Port wine 1½ pints.
Alcohol 1 pint.
Water q.s.
Soak the berries, if dry, in q.s. of water, and express, and repeat
until 6½ pints of juice are obtained. If the berries are fresh,
express the juice, and mix water with residue, to wash out all juice;
then add water to make it measure 6½ pints. Mix the spirit with the
6½ pints of juice; moisten the powders with this mixture, and pack in
a percolator. Allow it to drain, and pour on water until percolate
measures 10 pints; then add the sugar, dissolve and, if necessary,
filter.
_Brandy Shrub._--1 gal. brandy, 1 pint orange juice, 1 pint lemon
juice, peel of 2 oranges and 1 lemon; digest for 24 hours, strain,
add 4 lb. white sugar dissolved in 5 pints water; in a fortnight
decant the clear liquid.
_Cacao._--Infuse 1 lb. Caraccas cacao nuts, cut small, add ½ oz.
vanilla in 1 gal. brandy for 8 days; strain, and add 3 qt. thick
syrup.
_Caraway._--From the essential oil or the seed (1 fl. dr. of the
oil = ¼ lb. seed), using 2½ lb. sugar per gal., and adding a little
cassia oil and essence of lemon or orange.
_Cedrat._--(_a_) 1 pint spirit of citron, 1 qt. spirit of cedrat, 3
qt. proof spirit, 16 lb. white sugar dissolved in 2 gal. pure soft
water.
(_b_) ¼ oz. cedrat essence, 1 gal. pure proof spirit; dissolve; add
3 pints water; agitate well; distil 3 qt., and add equal measure of
clarified syrup.
_Celery Cordial._--To 1 lb. essence of celery, add 1 gal. pure spirit
and 1 gal. syrup of white sugar.
_Chartreuse._--Macerate 64 parts by weight, each, of the fresh herb
of sweet balm and hyssop, 32 parts of fresh root of angelica, 16 of
cannella, and 4 each of Spanish saffron and mace, in 1000 parts of
alcohol, for 8 days. Then distil it on to a certain quantity (which
varies according to the colour desired) of fresh balm and hyssop;
after a time these are expressed, the liquor sweetened with 125 parts
of sugar, and filtered.
_Cherry-bounce._--(_a_) This is a very wholesome cordial, and may,
with great benefit, be taken by persons affected with cough of long
standing, or those suffering with lung complaint. Take 5 gal. cherry
juice, 2 gal. syrup of white sugar. And dissolve in 1 gal. pure
spirit, ½ oz. oil of bitter almonds, ¼ oz. oil of cloves, ¼ oz. oil
of cinnamon. Mix all together.
(_b_) To 15 gal. cherry juice, add 15 gal. 80 per cent. spirit; 30
gal. Catalonia or Marseilles wine; 1½ oz. essence of noyeau; 3 oz.
mace infused in 1 qt. 95 per cent. alcohol; ½ lb. cinnamon infused in
½ gal. water; ¼ lb. cloves ground and infused in 1 qt. water. Put all
the above ingredients in a clean barrel and add 60 gal. sugar syrup
25° B. Stir up the ingredients well, and filter after 4 or 5 days.
If the colour is not deep enough, add a little sugar colouring. The
above recipe is to make 120 gal., but a much smaller quantity may be
made by reducing the quantity of each ingredient and observing the
same proportion in all.
(_c_) To 12 gal. cherry juice, add 30 gal. 80 per cent. spirit; 30
gal. Catalonia or Marseilles wine; 3 oz. essence of noyeau; ½ lb.
cinnamon ground and infused in ½ gal. water; ½ lb. cloves ground and
infused in ½ gal. water; 1½ oz. mace infused in 1 pint 95 per cent.
alcohol. Mix all the above ingredients in a clean barrel, and add 60
gal. sugar syrup 13° B. Stir up all the ingredients well together,
and filter after 4 or 5 days. Make the colour a little darker with
sugar colouring, and to give a good shade add a little orchil.
_Cherry Brandy._--(_a_) 1 lb. essence of cherry, ¼ lb. essence of
pineapple, ¼ oz. oil of cinnamon, ¼ oz. oil of cloves, 4 bar. pure
rectified spirits, 2 gal. cherry juice.
(_b_) Mash 16 lb. of black cherries with their stones; 5 gal. 95 per
cent. alcohol. Macerate for 2 weeks; press; then add 10 lb. sugar,
dissolved in 3⅜ gal. water. Filter.
_Cherry Cordial._--Good French brandy, 1 qt.; juice of cherries, 1
qt.; best white sugar, finely powdered, 2 lb. Add the sugar to the
juice and stir until it is thoroughly dissolved; add the brandy, and
filter through blotting-paper.
_Cherry Ratafia._--8 lb. Morella cherries with kernels bruised, 1
gal. brandy or proof spirit, 2 lb. sugar; as currant.
_Cinnamon._--Usually made from cassia bark or oil (1 oz. oil = 8 lb.
bark or buds), with 2 lb. sugar per gal., adding 5 or 6 drops each
of essence of lemon and orange peel, with a spoonful of essence of
cardamoms per gal. About 1 fl. dr. of the cassia oil suffices for 2½
gal. Colour with burnt sugar.
_Cinnamon Brandy._--1 lb. essence of cinnamon, ½ lb. essence of
cherry, 1 gal. syrup of gum arabic, 4 bar. pure spirits.
_Citron._--From the oil or peel, with 3 lb. sugar per gal.
_Citronelle._--(_a_) 2 oz. fresh orange peel, 4 oz. fresh lemon peel,
½ dr. cloves, 1 dr. coriander seed, 1 dr. cinnamon, 4 pints proof
spirit; digest for 10 days, add 1 qt. water, and distil to ½ gal.;
add 2 lb. white sugar dissolved in 1 qt. water.
(_b_) 1 dr. essence of lemon, ½ dr. essence of orange, 10 drops clove
oil, 10 drops cassia oil, 20 drops coriander oil, 5 pints spirit 58
o.p.; agitate till dissolved; add 3 pints distilled or soft water;
well mix, filter through paper, if necessary; finally add q.s.
dissolved sugar.
_Clairet._--1 oz. aniseed, 1 oz. fennel seed, 1 oz. coriander seed,
1 oz. caraway seed, 1 oz. dill seed, 1 oz. candy-carrot seed, ½ gal.
proof spirit; digest for a week, strain, and add 1 lb. loaf sugar
dissolved in water.
_Clove._--1 oz. bruised cloves (or 1 fl. dr. essential oil), 3 gal.
proof spirit: when distilling, add some salt, and use a quick fire;
sweeten with fully 3 lb. sugar per gal.; and colour with poppy
flowers or burnt sugar; add 1 dr. bruised pimento or 5 drops of the
oil per oz. of cloves.
_Clove Brandy._--1 lb. essence of cloves, ½ lb. essence of cherry, ¼
lb. essence of ginger, 1 gal. syrup of gum arabic, 4 bar. pure spirit.
_Clove-pink Ratafia._--4 lb. clove pinks without the white buds, 15
gr. cinnamon, 15 gr. cloves, 1 gal. proof spirit; macerate 10 days,
express tincture, filter, and add 2½ lb. white sugar.
_Cocoa Ratafia._--1 lb. Caraccas cacao, ½ lb. W. Indian, both bruised
and roasted; 1 gal. proof spirit; digest 14 days, filter, and add 2½
lb. white sugar, ½ dr. tincture of vanilla; decant in a month, and
bottle.
_Coffee Ratafia._--1 lb. roasted and ground coffee, 1 gal. brandy or
proof spirit, 2 lb. sugar dissolved in 1 qt. water.
_Coriander._--As cloves, adding a few sliced oranges.
_Cream Ratafia._-¼ pint noyeau cream, ¼ pint sherry, ½ pint
capillaire, 1 pint fresh cream; beaten together.
_Crême de Macarons._--(_a_) 1 dr. cloves, 1 dr. cinnamon, 1 dr. mace,
all bruised, 7 oz. bitter almonds, blanched and beaten to a pulp, 1
gal. spirit 17 u.p.; digest for a week, filter, and add 6 lb. white
sugar dissolved in 2 qt. pure water.
(_b_) 2 gal. clean spirit 24 u.p., ¾ lb. bitter almonds, 1½ dr.
cloves, 1½ dr. cinnamon, 1½ dr. mace, in coarse powders; infuse 10
days, filter, and add 8 lb. white sugar dissolved in 1 gal. pure
water; tint with infusion or tincture of litmus and cochineal. The
almonds may be reduced to half.
_Crême de Naphe._--7 qt. spirit 60 u.p. containing 3½ lb. sugar per
gal., 1 qt. orange-flower water.
_Crême des Barbades._--As citronelle, adding orange juice and 1 lb.
more sugar per gal.
_Crême d’Orange._--3 doz. sliced oranges, 2 gal. rectified spirit;
digest 14 days; add 28 lb. loaf sugar, previously dissolved in 4½
gal. water; 1½ fl. oz. tincture of saffron, 2 qt. orange-flower water.
_Curaçao._--(_a_) This liqueur derives its name from the Curaçao
peel, as it is nothing else but a tincture of the Curaçao orange
peel, sweetened and flavoured with more essential oils. Macerate 5
lb. green Curaçao orange peel in 6 gal. pure spirits, adding about ¼
lb. red sanders wood for obtaining at the same time the reddish brown
colour; after a week’s digestion, strain off, and dissolve ¼ oz. oil
of bitter almonds, ¼ oz. oil of cinnamon in the above tincture, and
then add 1 gal. white-sugar syrup; when all ingredients are mixed,
filter and fill in bottles, and after standing a few weeks it will
produce a delightful cordial.
(_b_) Spirit 56 u.p., containing 3½ lb. sugar per gal., flavoured
with a tincture made by digesting the “oleo-saccharum,” prepared from
9 Seville oranges, 1 dr. cinnamon and ¾ dr. mace in 1 pint rectified
spirit; colour by digesting 1 oz. powdered Brazil wood for 10 days,
and mellow with burnt sugar.
(_c_) 2 lb. Curaçao orange peel, ½ lb. Ceylon cinnamon. Let them soak
in water; boil them for 5 minutes with the juice of 32 oranges and 14
gal. white plain syrup; then add 6 gal. 95 per cent. alcohol; strain,
filter; colour dark yellow with sugar colouring.
(_d_) 2 oz. each essence of bitter oranges and neroli; ¼ oz. essence
of cinnamon; 3 dr. mace infused in alcohol. Dissolve the above
essences in 1 gal. 95 per cent. alcohol, then put in a clean barrel
13 gal. 85 per cent. alcohol, 26 gal. sugar syrup 30° B., and add 1
gal. perfumed spirit. Colour with saffron or turmeric.
_Curaçao Cordial._--Oil of orange, very fresh, 1 dr.; oil of
cinnamon, 1 drop; oil of juniper berries, 2 drops; oil of coriander
seed, 2 drops; deodorised alcohol, 3 pints; simple syrup, 2 pints;
water, sufficient to complete 1 gal. Mix the alcohol with an equal
volume of water, and add the mixture slowly to the essential oils
previously rubbed in a mortar with carbonate of magnesia or phosphate
of lime. Transfer the whole to a bottle, and set it aside with
occasional agitation, for 2 or 3 days. Then add the simple syrup,
the remainder of the water, and filter through paper. This gives the
_white cordial_; for the _red_, infuse in the alcoholic menstruum
about 2 dr. of cudbear.
_Currant Ratafia._--1 qt. black currant juice, 1 dr. cinnamon, ½ dr.
cloves, ½ dr. peach kernels, 1 gal. brandy, 3 lb. white sugar; digest
for fortnight, and strain through flannel.
_Dorée._-½ oz. cinnamon, ½ oz. bitter orange peel; ½ oz. Peruvian
bark, ¼ oz. hay saffron, 3 qt. brandy, 3 qt. Malaga wine; digest for
a week, strain, and add 2 lb. lump sugar.
_Dry Ratafia._--5 pints gooseberry juice, 1 pint cherry juice, 1 pint
strawberry juice, 1 pint raspberry juice, 6 qt. proof spirit, 7 lb.
sugar; macerate.
_Elixir Vitæ._--Macerate for 10 days, in 5 gal. pure spirits, 1 oz.
zedoary root, 1 oz. ginger root, ½ oz. gentian root, ½ oz. agaric,
¼ oz. rhubarb root. Strain off the clear tincture, and add 2½ gal.
water and ½ gal. syrup.
_Extract Bishop_ or _Glow-wine_.--1 lb. tincture of Curaçao peel, ¼
lb. tincture of orange buds. Dissolve in the same 5 drops of the oil
of nutmegs, 10 drops of the oil of cloves, 20 drops of the oil of
cinnamon. Mix them together, and add about ½ gal. sugar syrup.
_Extract Punch._-½ oz. essence of Jamaica rum, 1 oz. tartaric acid,
1 gal. sugar syrup, 2 gal. pure spirits, 10 drops oil of lemon.
Dissolve the oil of lemon and essence of rum in the spirits, and the
tartaric acid in a little water, before adding all together.
_Four-fruit Ratafia._--30 lb. cherries, 15 lb. gooseberries, 8 lb.
raspberries, 7 lb. black currants; express the juice, and add 6 oz.
sugar to each pint, with 6 gr. cinnamon, 3 gr. mace, and 3 gr. cloves.
_Ginger Brandy._--1 lb. essence of ginger, 20 drops oil of bergamot,
¼ lb. tartaric acid, 1 gal. elderberry juice, 1 gal. syrup of gum
arabic, 4 bar. pure spirits.
_Ginger Cordial._--To 1 qt. essence of ginger add 1 gal. pure spirit
and 1 gal. white-sugar syrup.
_Gold Cordial._--1 lb. sliced angelica root, ½ lb. raisins, 2 oz.
coriander seeds, 1½ oz. caraway seeds, 1½ oz. cassia, ½ oz. cloves,
4 oz. figs, 4 oz. sliced licorice-root, 3 gal. proof spirit, 1 gal.
water; digest 2 days, and distil 3 gal. by gentle heat; add 9 lb.
sugar dissolved in 1 qt. rose water and 1 qt. clean soft water;
colour by steeping 1¼ oz. hay saffron.
_Grenoble Ratafia._--(_a_) 2 lb. small wild black cherries, with
kernels bruised, 1 gal. proof spirit, 3 lb. white sugar, a few gr.
citron peel; as Juniper.
(_b_) 1 qt. cherries with bruised stones, 2 qt. rectified spirit;
mix; digest for 48 hours, express the liquor, heat to boiling in a
close vessel; when cold add enough sugar or capillaire, with a little
noyeau, syrup of bay laurel and galangal, to flavour; decant in 3
months, and bottle.
_Hop Cordial._--The following is recommended as a palatable
preparation, not inferior to many of the so-called “Hop Bitters.”
Hops 2 oz.
Dandelion 2 oz.
Gentian 2 oz.
Camomile 2 oz.
Stillingia 2 oz.
Orange peel 2 oz.
Alcohol, water, of each 77 fl. oz.
Syrup, simple 12 fl. oz.
Exhaust the solids, with the alcohol and water, and add the syrup.
_Huile de Venus._--2½ oz. wild carrot flowers, 3 lb. sugar per gal.
spirit; coloured by cochineal powder.
_Juniper Ratafia._-¼ lb. juniper berries, each pricked with a fork,
40 gr. caraway seed, 40 gr. coriander seed, 1 gal. finest malt spirit
22 u.p., 2 lb. white sugar; digest a week, strain with expression.
_Kirschwasser._--Dissolve 1 oz. oil of bitter almonds in 3 gal. pure
spirits, and add 1 gal. white-sugar syrup.
_Kümmel._--1 lb. essence of caraway, ¼ oz. oil of anise, ¼ oz. oil of
fennel, 20 drops oil of neroli, 1 gal. syrup of gum arabic, 2 bar.
pure spirits.
_Lemon Cordial._--2 oz. fresh lemon peel, 2 oz. dried lemon peel, 1
oz. fresh orange peel, digested in 1 gal. proof spirit for a week;
strain with expression, add enough soft water to reduce to desired
strength.
_Lime-juice Cordial._--4 oz. glucose, 1 pint syrup, 1 pint lime
juice, 36 oz. water; tincture of lemon peel and triple orange-flower
water, each sufficient to flavour.
_Liquodilla._--3 sliced oranges and 3 sliced lemons, with 2½ lb.
sugar per gal.
_Lovage._--1 oz. fresh lovage roots per gal., ¼ oz. each fresh roots
of celery and fennel; also sometimes a little fresh valerian root and
oil of savin before distillation.
_Malliorca d’Espagne._--40 gal. 55 per cent. alcohol, 5 oz. essence
green anise-seed and 5 oz. essence of star anise dissolved in 95 per
cent. alcohol, ½ dr. ether (to give the cordial age). Stir and filter.
_Mandarin Delight._--1 gal. spirit 22 u.p., ½ gal. pure soft water,
4½ lb. white sugar, crushed small, ½ oz. Chinese aniseed, ½ oz.
ambrette, ¼ oz. safflower; digested together in a stone jar of double
the capacity and agitated every day for a fortnight.
_Maraschino._--(_a_) This is an Italian cordial, while the curaçao
is a favourite in Holland. Maraschino derives its aroma from the oil
of bitter almonds, blended with the oils of cinnamon and rosewater,
&c. 10 gal. pure spirits, 1 oz. oil of bitter almonds, ½ oz. oil of
cinnamon, ¼ oz. oil of cloves, ¼ oz. oil of vanilla, 5 drops oil
of rose, 5 drops oil of neroli, 5 drops oil of bergamot. To this
solution add 2 gal. white-sugar syrup, ¼ gal. rosewater, and ¼ gal.
orange-flower water; mix together, filter, and fill in bottles.
(_b_) Dissolve in 1½ gal. 95 per cent. alcohol, 1½ oz. essence of
maraschino, 1½ dr. essence of rose, ½ dr. essence of noyeau, 5 drops
essence of cloves, and 8 drops essence of cinnamon; add ½ gal. orris
root flavouring. Mix the above with 12 gal. 95 per cent. alcohol and
26 gal. syrup of 30° B. Stir thoroughly and filter.
(_c_) 4 oz. essence of noyeau; 1 oz. essence of rose; ½ oz. essence
of neroli (genuine); 4 dr. of mace, infused in 95 per cent. alcohol;
¼ lb. cinnamon, infused in 1 qt. water; 2 oz. cloves, infused in 1
pint water; 2 lb. orris root (powdered), infused in 2 gal. 95 per
cent. alcohol for 15 days. Dissolve the essences in 2 gal. 95 per
cent. alcohol. Mix, put into a barrel 41 gal. 85 per cent. alcohol;
add the aromas, in 4 gal. 95 per cent. alcohol, sugar syrup, 90 gal.
at 32° B. Stir all the ingredients well together for at least ½ hour
and let the mixture stand 2 weeks; then filter and put in the filter
2 or 3 sheets of filtering paper.