To make Crême de Café.—Digest for a month, in a covered vessel, a gallon of rectified spirits, two pounds of coffee ground and roasted, and a gallon of water. Add two quarts of syrup (containing four pounds of sugar). Strain, and bottle.
To make Crême de Menthe.—Mix five quarts of rectified spirits, a quarter of an ounce of oil of peppermint, two gallons of syrup (containing sixteen pounds of sugar) and half a pint of glycerine. Colour as with green chartreuse.
To make Curaçoa.—Digest for a month, in a covered vessel, a mixture of the peel of nine Seville oranges, the peel of a lemon, a dram each of cinnamon, coriander, and mace, an ounce of bruised Brazil wood, and a pint of rectified spirits. This tincture, having been filtered, is used to flavour a mixture of a gallon of rectified spirits, a gallon of water, and a gallon of syrup (containing eight pounds of sugar).
To make Ginger Brandy.—Digest for a month, in a covered vessel, stirring daily, a mixture of a gallon of brandy, six pounds of sugar, two pounds of raisins, half a pound of sweet almonds, two ounces each of bitter almonds and crushed ginger, an ounce of caraway seeds, and six lemons cut into slices.
To make Lemon Brandy.—Proceed as with cherry brandy, substituting a dozen sliced lemons for the cherries, and adding one pound of sugar only.
To make Lemon Cordial.—Digest for a month or more, in a closed vessel, a mixture of a gallon of rectified spirits, half a pound of lemon-peel, quarter of a pound of orange-peel, half an ounce of cinnamon, half an ounce of coriander, and five pints of water. Strain, and add six pints of syrup (containing six pounds of sugar) and three quarts of water.
COPPER SPIRIT-MEASURE.
To make Orange Bitters.—Digest for a month, in a closed vessel, a mixture of a gallon of rectified spirits, a gallon of water, a pound of dried orange-peel, half a pound of gentian root, two ounces each of coriander and cinnamon, and an ounce of cardamoms. Strain, and add five pints of syrup (containing five pounds of sugar) and two quarts of water.
To make Rum Shrub.—As brandy shrub, substituting rum for brandy.