Page:Jerry Thomas - The bar-tender's guide (1887).djvu/132



Take 5 gallons of claret wine.

2½ gallons of spirits (70 per cent).

3 gallons of plain syrup.

1 pint of tincture of lemon peel.

½ pint of raspberry juice.

1 ounce of tartaric acid.

1½ ounce of tincture of cloves.

1½ ounce of tincture of cinnamon.

First dissolve the tartartic acid in a small portion of the spirits. Mix the tinctures with the remainder of the spirits. Pour the two mixtures together, and add the remaining ingredients.

See pages 116 and 119 for directions how to prepare the tinctures.

Take 1 gallon of pure Cognac.

1 gallon of pure Jamaica rum.

6 pounds of loaf-sugar.

3 gallons of water.

1 ounce of green tea.

30 lemons.

7 oranges.

9 drachms of ground cinnamon.

⅓ drachm of ground cloves.

1 drachm of ground vanilla.

Macerate the peel of 7 lemons and 7 oranges in the Cognac and rum for 24 hours. Boil the sugar in the water; skim and add the tea. When cool, mix with