How to Mix Drinks; Or, the Bon-Vivant's Companion, Containing Clear and Reliable Directions for Mixing All the Beverages Used in the United States, Together with the Most Popular British, French, German, Italian, Russian, and Spanish Recipes, Embracing Pu

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from ... Show synopsis This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1862 Excerpt: ...heat. Color yellow. (See No. 91.) 127. Creme de Cinq, Fruits. (Cream of Five Fruits.) 6 bergamots, the rinds only. 6 bitter oranges, do. do. 6 cedrats, do. do. 6 lemons, do. do. 9 oranges, do. do. Cut small; macerate for 24 hours with 3i gallons of-alcohol, 95 per cent., and 3 gallons of water (see No. 5). I Distil from off the water 3 gallons of flavored spirit, then add 53 lbs. of sugar and 3i gallons of water, near boiling heat. 128, Creme de Dattes, (Date Cream.) 8 lbs. of dates pounded, and boiled with 53 lbs. of sugar, 3J gallons of water; strain and press; then add 72 drops of oil of neroly, and dissolve in 31 gallons of alcohol, 95 per cent. 129. Creme Imperiale. (imperial Cream.) 4 ounces of carrot-seed. 4 do. Ceylon cinnamon. 8 do. angelica-seed. 8 do. orris-root. 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 of flavored spirit; then add 53 lbs. of sugar and 3J gallons of water, heated near boiling. 130. Creme de Martinique. (Martinique Cream.) 4 drachms of tincture of vanilla. 32 drops of oil of neroly. 14 drops of oil of roses. 24 drops of oil of cinnamon. Dissolve in 3 gallons of alcohol, 95 per cent.; then add 53 lbs. of sugar and 3J gallons of water, near boiling heat, and color rose. (See No. 93.) 131. Creme de Menthe. (Mint Cream.) 5 lbs. of spearmint. 25 lemons, the rinds only. Cut and 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 of flavored spirit, and dissolve in it 5 drachms of oil of peppermint; then add 53 lbs. of sugar and 3J gallons of water, near boiling heat. 132. Creme de Mocha. (Coffee Cream.) 32 ounces of ... Hide synopsis