LIQUEUR FORMULAE 205. Lemon peel No. 80. Add. Nutmeg water. Add enough water to make up to. Almonds (sweet) ANISETTE. Green anis

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1 LIQUEUR FORMULAE 205 Average Grade Sngle Strength Sprt of angelca seeds 3 12 oz. gal. 6 pt. ANISETTE Hghest Qualty Chnese anseed Btter almonds Green ans Corander Pars Type 10 Ib. 16 Ib. 4 Ib. 16 Ib. 2 Ib. Fennel Ib. Angelca roots 4 oz. Lemon peel No. 80 Orange peel No. 80 Alcohol (90%) 34 gal. Macerate n alcohol for 24 hours, add 19 gallons of water, dstll. Add 19 gallons of water and rectfy to draw off 36 gallons of good product. Dssolve 400 Ib. of refned sugar n 24 gallons of water and cool. Add ths to the dstllate and add: Infuson of orrs 4 oz. Orange flower water gal. Chnese anseed water 8 oz. Clove water.5 oz. Nutmeg water 1.5 oz. Add enough water to make up to 100 gallons. Alternatve Ans de Tours 8 Ib. Ans d'alb 8 Ib. Badane (Chnese Anseed) 4 Ib. Ceylon cnnamon Ib. Orrs 12 oz. Cloves 3 oz. Angelca root 3 oz. Dctame de Crete (marjoram) 12 oz. Corander seed 12 oz. Almonds (sweet) 4 Ib.

2 206 LIQUEURS AND CORDIALS Add I Lemon peels No. 80 Orange peels No. 20 Nutmegs No gal. Macerate for 24 hours, add water, dstll, rectfy, sweeten to 45. gallon of orange flower ol. Ansette Bordeaux Type Badane (Chnese anseed) seeds Anse (green) Fennel Corander Sassafras Musk seed Lemon peel Alcohol (90%) 16 Ib. 4 Ib. 4 Ib. 4 Ib. 4 Ib. 14 oz. 4 Ib. 35 gal. Macerate for 48 hours n alcohol. Add 30 to 40 gallons of water. Dstll. Add 35 gallons of alcohol and 20 gallons of water and rectfy. Dssolve Ib. of sugar n hot water. Mx the syrup wth the alcohol. Ths should gve a total volume of 100 gallons. Flter. Add I or 2 gallons of orange flower ol. Very Sprt of anse (prepared as above) 2.5 gal. Orange flower water I pt. Infuson of orrs 3 oz. 3 gal. 1 9 Ib. Sprt of anse 3 Orange flower water 12 oz. 2.5 gal. These lqueurs should be colored red.

3 , Sprt of anse 3 Orange flower water 3 Alcohol (90%) LIQUEUR FORMULAE 207 Ansette (wth Glucose) 1.75 gal. 10 Ib. Glucose (36 B) 2.75 gal. Average Grade Sprt of anse 3.5 Double Strength 4.25 gal. Sprt of anse 3.5 Alcohol (90%) Wth Glucose 1.5 gal. 12 Ib. Glucose (36 B) 3.75 gal. Sprt of anse 0.5 Sngle Strength gal. 2 gal. 10 Ib. Wth Glucose Sprt of anse 0.5 gal. Alcohol (90%) 2 gal. Glucose (36 B) 1.75 gal. to make 100 gal. " SYNTHETIC "ANISETTE 5 Ib. Hghest Grade Essence of Chnese anseed oz. " " anse 2 dr. " " sweet fennel dr. " " corander 5 " mn. "sassafras 45

4 208 LIQUEURS AND CORDIALS Extract of orrs 0.75 " " oz. amber (not musk) dr. 4 gal. 45 Ib. Very Essence of Chnese anseed 6 dr. " " anse 2 dr. sweet fennel 45 " " mn. corander 5 mn. sassafras 30 mn. Extract of orrs 4 dr. " " amber (not musk) 45 mn g*l. 30 Ib. Ordnary Grade Essence of anseed 3 " dr. Chnese anseed 3 dr. ' ' * ' * ' ' ' sweet fennel corander 40 mn. 4 mn. 2.5 gal. 10 Ib. Benedctne Ths product s made only by a company once the Benedctne Monks of Fecamp. Through hundreds of years they have kept ts composton secret and have now a copyrght on the name and bottle. The formula cted s an mtaton whch closely reproduces the orgnal. Cloves 4 oz. Nutmeg Cnnamon Mxture of peppermnt, fresh angelca roots and I oz. \ oz. alpne mugwort 3^ oz. Aromatc calamus 2 oz. Cardamom, mnor 7 oz. Flowers of arnca oz. Cut up and crush the materals and macerate for two days

5 LIQUEUR FORMULAE 209 n 4 gallons of 85 per cent alcohol. Add 3 gallons of water and draw off 4 gallons. Dstll. Add syrup made wth 32 Ib. of sugar and 2 gallons of water. Make the volume up to 10 gallons. Color yellow and flter. BLACK CURRANT BRANDY (Creme de Casss) Excellent Qualty (LIQUEUR) Infuson of black currants (frst) 4 gal. Sprt of strawberres 2 2 pt., 40 Ib. In the formula just cted, as well as n the next followng formulae reference s made to dfferent nfusons. To prepare these nfusons the followng drectons are gven: Steep or macerate the fruts or other flavorng ngredents n alcohol. When extracton appears complete, decant the solvent and use as the frst nfuson. A second and thrd nfuson may be made from the same fruts but on account of the comparatve weakness of these n extract they must be employed n the ratos of : 2 and : 3 to replace a frst nfuson. In balancng the formula correcton must be made n the amount of neutral sprts added to compensate for the alcoholc content of the volume of nfuson used. Very (Ratafa de Casss) Infuson of black currants (frst) 3 gal. 5 pt. " " strawberres 3 12 oz. gal 30 Ib. Infuson of black currants (frst) 2 gal. 3 pt. Vn de Roussllon 3 12 oz. Infuson of wld cherres * * ' ' strawberres 3 pt. 3 pt. 2 gal. 3 " to make total volume up to 10 gallons.

6 210 LIQUEURS AND CORDIALS Average Grade Double Strength Infuson of black currants (frst) 2 gal. 2 gal. 3 pt. Average Grade Sngle Strength Infuson of black currants gal. 2 gal. CREAM OF CELERY 10 Ib. (Crme de Celer) Very Sprt of celery 2 gal. gal. 35 Ib. I Sprt of celery gal. gal. 5 pt. "Synthetc" Essence of celery 2 dr. 3 gal- Pt. 35 lb - CHARTREUSE See remarks under Benedctne Green Chartreuse Melsse ctronne, dry (lemon balm) 8 Ib. Hyssop flowers 2, Ib. Dry peppermnt 2 Ib. 2 Ib. Alpne mugwort Balsamte x Ib. Thyme 7 oz

7 LIQUEUR FORMULAE 211 Angelca leaves Ib. 5 oz. ' ' roots Ib. 5 oz. Arnca flowers 3 oz. Bourgeons de peupler-baumer 3 oz. Chnese anseed 2 oz. Mace 2 oz. Alcohol (90%) 58^ gal. Macerate for 24 hours, add water and rectfy to draw off 60 gallons; add sugar syrup made by dssolvng 200 Ib. of sugar n hot water, mx and make total volume up to 100 gallons wth water; age by heatng; then color green wth blue color and saffron or caramel, accordng to the desred shade. Rest, fne and flter. Yellow Chartreuse Lemon balm 4 Ib. Hyssop flowers Ib. Alpne mugwort Ib. Angelca leaves 2 Ib. * ' roots 2 Ib. Arnca flowers 2 oz. Chnese anseed 2 oz. Mace 2 oz. Corander 12 Ib. Aloes 4 oz. Cardamom, mnor 4 oz. Cloves 3! oz. Alcohol (90%) 38 J gal. Refned sugar 200 Ib., to make up to 100 gallons. Proceed as above, colorng yellow wth saffron. Whte Chartreuse Lemon balm 4 Ib. Hyssop flowers Ib. Alpne mugwort Ib. Angelca leaves 2 Ib. ' ' roots 13 oz. Chnese anseed 13 oz. Mace 4 oz. Cloves 4 oz.

8 22 LIQUEURS AND CORDIALS Nutmeg 4 oz. Cardamom, mnor 4 oz. Calamus, aromatc 4 oz. Tonka beans J oz. Alcohol (90%) 49 gal. Refned sugar 300 Ib. to make up to 100 gallons. Prepare as above. The monks age ther product for two or three years. Frst Qualty "Synthetc" Essence of lemon 15 mn. ' ' ' ' hyssop 15 mn. ' ' ' ' I angelca dr. " " Englsh peppermnt 2 dr. * ' " chnese anseed 15 mn. 1 ' ' * ' * * * nutmeg cloves Color: yellow or green. CHERRY CORDIAL (Ratafa de cerses de Grenoble) Frst Qualty Grenoble, Type Infuson of cherres * ' ' ' wld cherres 15 mn. 15 mn. 4 gal. 45 Ib. 2^ gal. \ gal. Sprt of aprcot stones 5 pt. * * ' ' strawberres 3 pt. 40 Ib. Angers' Type Gugnolet d* Angers Infuson of cherres 2 gal. " ' * wld cherres 2 gal. gal. 40 Ib.

9 Infuson of cherres LIQUEUR FORMULAE 213 Very " " wld cherres 3 3 J gal. 12 oz. Sprt of aprcot stones 3 22 oz. 30 Ib. Infuson of cherres. 3 gal. " ' ' wld cherres 2 Sprt of aprcot stones 2 22 oz. CREAM OF COCOA (Creme de Cacao) Cocoa (Caracas) Cocoa (maragnan) Cloves Mace Vanlla. Hghest Qualty 7 oz. 8 oz. 4 oz. 40 gal. Roast the cocoa, grnd t. Macerate n alcohol the cocoa, cloves, mace, and vanlla and dstll after 48 hours. Rectfy. Add gallon of tncture of vanlla and 400 Ib. of refned sugar whch has been dssolved n a suffcent quantty of water to brng the total quantty of lqueur to 100 gallons. The tncture of vanlla adds, n addton to flavor, a lght yellow color whch s much admred. CREAM OF COFFEE (Creme de Moka) Very Sprt of moka (sprt of coffee) 6 2j gal. 35 Ib... pt.

10 2 4 LIQUEURS AND CORDIALS Moka water (aqueous extract of coffee)... 2 gal. 2 gal. 6 pt. CURACAO The best as well as most detaled drectons for makng Curasao wll be found on p. 201 et seq. n ths secton. However, a number of alternatve formulae have been ncluded here to gude n the preparaton of dfferent grades of the lqueur. each of the formulae cted below the addton of caramel color s requred. Hghest Qualty Trple Sec. Dutch Curasao peel 64 Ib. Curasao reeds 32 Ib. Orange peels No. 6 Lemon peels No gal. Add: Dstll, rectfy. Infuson of oranges 3 gal. * ' ' * curagao reeds 2 gal. Sweeten wth Whte sugar 200 Ib. Raw whte sugar 80 Ib. Color and flter. Very Sprt of Dutch Curasao ' ' ' * 2 gal. oranges 3 Infuson of Curasao 3 oz. 35 Ib. Sprt of Curasao gal Infuson of curaf ao 4 oz. j gal. In

11 LIQUEUR FORMULAE 215 Average Grade Double Strength Sprt of Curasao gal. 4 gal. 20 lb. Sprt of curagao Alcohol (90%) (Wth Glucose) gal. \ gal. 13 lb. Glucose (36 B) 3 gal 3 Average Grade Sngle Strength Sprt of Curasao 3 12 oz. gal lb. Proceed as above and color wth a lttle caramel. (Wth Glucose] Sprt of 1 Curasao 3 2 oz. Alcohol (90%) gal. I Glucose (36 B) 4! lb. gal. 7 pt. Hghest Qualty "Synthetc" Essence of dstlled Curasao oz. 2 dr. " Portugal, dstlled 4 dr. Infuson of btter Curasao suffcent quantty 4 gal. 45 lb. Very " " Synthetc Essence of dstlled f Curasao oz. " Portugal, dstlled 2 dr. 30 " " mn. cloves 30 mn. Infuson of btter curacao suffcent quantty 3 gal 3 6 lb -

12 2 6 LIQUEURS AND CORDIALS Average Grade "Synthetc" Essence of Curasao 4 dr. " " Portugal, dstlled dr. 30 mn. " " cloves 20 mn. 2j gal. 10 Ib. DESSERT LIQUEUR (Lqueur de Dessert) Angelca seed 6 Ib. root 4 Ib. Calamus (aromatc) Ib. 4 oz. Ceylon cnnamon Ib. 4 oz. Myrrh 12 oz. Cloves 10 oz. Aloes 7 oz. Vanlla 8 oz. Nutmegs No. 20 Saffron f oz. Alcohol (86%) 40 gal. Crystallzed sugar 400 Ib. : suffcent to make up to 100 gal. total volume. Macerate n alcohol 48 hours. Dstll. Rectfy, of saffron. Flter. GARUS* ELIXIR color wth tncture Sprt of aloes 14 (Elxr de Gar us) oz. " " myrrh 14 oz. " * ' saffron 14 " " oz. Chnese cnnamon 14 oz. t < ( (I < cloves nutmeg Orange flower water 14 8 oz. 7 oz. oz. 2 gal. 3 pt. Color golden wth saffron and a lttle caramel.

13 LIQUEUR FORMULAE 217 GOLDEN ELIXIR (Eau de ve de Dantzck) Ceylon cnnamon Rpe fgs 8 Ib. 8 Ib. Cumn Ib. 12 oz. Musk seed 14 oz. Mace Ib. Cloves Ib. Lemon peel Ib. Alcohol (86%) 40 gal. Refned whte sugar 392 Ib. Macerate n alcohol 48 hours. Dstll. Rectfy. Dssolve sugar n suffcent water to make total volume up to 100 gallons. Settle. Flter. Add I leaf of gold per gallon. Agtate and bottle. HENDAYE'S ELIXIR (Eau de ve de Hendaye) Very Sprt of ans " ' ' corander btter almonds ' ' ' ' angelca root \ gal. ' * * * " " cardamom, major 7 oz. " " " mnor 7 oz. " " lemon 14 oz. " ' ' oranges % gal. Infuson of orrs 3 oz. J gal. 35 Ib. Krschwass er Lqueur Krsch, fne (true cherry brandy) (50%) gal. Sprt of nuts (cherry stone or btter almond) 10 gal. Orange flower water gal. Alcohol (90%) $ gal. 400 Ib. to make 100 gal.

14 2 8 LIQUEURS AND CORDIALS Hule de Krschwasser "Synthetc" Essence of nuts 4 dr. *' " French nerol ol 40 mn. 4 gal. 45 lb. CREME DE MENTHE Very 2^ gal. Sprt of peppermnt 3 35 lb. Color green wth mxture of blue and yellow colors f desred. Peppermnt water gal. 2 gal lb. Alternatve Formula Peppermnt water gal. 5 gal. 20 lb. Average Grade Peppermnt water 3 12 oz. 2 gal. 10 lb. Very "Synthetc" Essence of Englsh peppermnt 5 dr. 3 gal- J qt- 35 lb.

15 LIQUEUR FORMULAE 219 "Synthetc" Essence of Englsh peppermnt 3 dr. 30 mn. 2 gal. 3 NUT BREW (Brou de Nox) Infuson of nuts 3 gal. Sprt of nutmeg 5 oz. \\ gal. 30 Ib. Color wth caramel. Average Grade Double Strength Infuson of nuts 4 gal. I Sprt of nutmegs 7 oz. aj gal. Color wth caramel. Average Grade Sngle Strength Infuson of nuts, aged 2 gal. pt. Sprt of nutmeg 3 oz. gal. 3 pt. 44 Ib. Color wth caramel. NOYAUX (Eau de Noyaux) Fnest Qualty 16 Ib. Aprcot stones Cherry stones 12 Ib. Dred peach leaves 4 Ib. Myrrh I Ib. 10 oz. Alcohol (90%) 40 gal. Crush the stones, macerate, add water and dstll. to make 100 gal.

16 220 LIQUEURS AND CORDIALS CRME DE NOYAUX Very Good Qualty Sprt of aprcot stone gal. 5 pt. " " btter almonds I pt. Orange flower water Ib. Sprt of aprcot stones gal. 3 pt. 3 gal. 5 pt. Average Grade Sprt of aprcot stones 7 pt. gal. 5 pt. 10 Ib. Proceed as above. Sprt ONE HUNDRED AND SEVEN YEARS Cent Sept Ans of lemon \\ gal. Rose water 6 gal. Alcohol (90%) 21 gal. 100 Ib. to make 100 gal. Color strongly red wth orchl. ORANGE FLOWER CREAM (Crme de Fleurs d* Granger) Very Sprts of orange flowers gal. Orange flower water \ gal. 2 gal. 35 Ib.

17 LIQUEUR FORMULAE 221 Orange flower water 7 pt. 2 gal. 6 pt. Double Strength Orange flower water gal. 5 gal. Sugan Hghest Qualty "Synthetc" Essence of French nerol ol 2 dr. Orange flower water pt. 9 oz. 4 gal. 45 Ib. Average Grade "Synthetc" Essence of nerol of Pars dr. 16 mn. 2 gal. 3 PERFECT LOVE (Par/ at Amour) Very Sprt of lemon 7 oz. * ' * ' oranges 7 oz. " " corander 3 pt. " " ans 2 gal. 35 Ib. Color ths or the followng wth orchl. Sprt of lemon 7 " oz. ' * corander 3 pt. 2 gal. pt.

18 222 LIQUEURS AND CORDIALS Average Grade Sprt of lemon I pt. ' c ' ' corander pt. 8 oz. 8 oz. 2 gal. pt. Average Grade "Synthetc" 10 Ib, Essence of dstlled lemons 4 dr. 30 mn. ' ' ' ' ' cedar dr. 30 " " mn. corander 6 mn. 2 gal. 5 pt. PINEAPPLE LIQUEUR (Crme d*ananas) Fnest Qualty 10 Ib. Pneapple (fresh) 6 Ib. 7 oz. 4 gal. Crush and nfuse pneapple n alcohol for 8 days. Flter through slk cloth. Add sugar dssolved n 2% gallons of water. Add 7 oz. nfuson of vanlla. Color yellow wth caramel. PUNCH LIQUEUR Brandy (58%) 5 oz. Tafa (55%) 2 Sprt of lemon, concentrated Ctrc acd \ oz. I oz. Hyswen tea f oz. Burnt sugar (4 B) 15 Ib. 4 gal. QUINCE BRANDY Ratafa de Gongs Sweet juce of rpe qunces 5 pt. Sprt of cloves 7 oz. 2j gal. 10 Ib. Color yellow wth caramel.

19 LIQUEUR FORMULAE 223 ROSE LIQUEUR (Hule de Roses) Rose water gal. 5 gal Average Grade "Synthetc" Essence of roses 1 1 oz. STRAWBERRY CORDIAL (Ratafa de Frambroses) 2 gal. 3 Fnest Qualty Infuson of strawberres 3 gal. " cherres gal. gal. 40 Ib. Average Grade Infuson of strawberres gal. 2 " black currant 2 gal. I 10 Ib. STRAWBERRY BRANDY Average Grade Double Strength Sprt of strawberres (80%) 16 gal. Alcohol (90%) 8 gal. 200 Ib. TRAPPISTINE (See note under "Benedctne") Grand absnthe Angelca Peppermnt to make 100 gal. 5? oz. 5? oz. 1 1 oz.

20 224 LIQUEURS AND CORDIALS Cardamom 5^ oz. Melsse (balm) 4 oz. Myrrh 2^ oz. Calamus 2 J oz. Cnnamon oz. Cloves ^ oz. Mace oz. 4 gal Ib. Follow the general methods for Benedctne. VESPETRO Very Sprt of amber seeds pt. " " dll ' ' ' ' ans 2 2 * ' * ' ' ' caraway " corander 2 ' ' ' ' daucus " fennel. gal. 35 Ib. pt. Sprt of amber seed 7 < c< dll oz. 21 oz. ' ' " ans caraway 4 ' ' ' corander I " " daucus oz. " " fennel * * pt. Average Grade Sprt of amber seed 14 " oz. ' 4 dll 14 oz. 14 " ans 28 oz. pt.

HOT EGG NOG. IMPERIAL RUM PUNCH. Use a. 4 quarts of Apollinaris water. \ wine glass of Cognac. This drink will be found very beneficial to

$HOT EGG NOG. IMPERIAL RUM PUNCH. Use a. 4 quarts of Apollinaris water. \ wine glass of Cognac. This drink will be found very beneficial to$ HOT EGG NOG. mxng glass. fresh egg. 2 spoonfuls of sugar. \ wne glass of Cognac. \ wne glass of Jamaca rum. Fll the glass wth bolng hot mlk, strrng contents well whle addng the mlk; grate nutmeg on top,