The name is frequently applied to a preparation containing blackberry root often combined with other astringents, but the true blackberry cordial is made according to the formulas given herewith. Most of these mention brandy, and this article should be good and fusel free, or it may be replaced by good whisky, or even by diluted alcohol, depending on whether a high-priced or cheap cordial is desired.
I.—Fresh blackberry juice, 3 pints; sugar, 7 1/2 ounces; water, 30 fluidounces; brandy, 7 1/2 pints; oil of cloves, 3 drops; oil of cinnamon, 3 drops; alcohol, 6 fluidrachms. Dissolve the sugar in the water and juice, then add the liquor. Dissolve the oils in the alcohol and add 1/2 to the first solution, and if not sufficiently flavored add more of the second solution. Then filter.
II.—Fresh blackberry juice, 4 pints; powdered nutmeg (fresh), 1 ounce; powdered cinnamon (fresh), 1 ounce; powdered pimento (fresh), 1/2 ounce; powdered cloves {764} (fresh), 1/2 ounce; brandy, 2 1/2 pints; sugar, 2 1/2 pounds. Macerate the spices in the brandy for several days. Dissolve the sugar in the juice and mix and filter clear.
Cherry Cordials.—
| I.— | Oil of bitter almonds | 8 drops |
|---|---|---|
| Oil of cinnamon | 1 drop | |
| Oil of cloves | 1 drop | |
| Acetic ether | 12 drops | |
| Ceuanthic ether | 1 drop | |
| Vanilla extract | 1 drachm | |
| Alcohol | 3 pints | |
| Sugar | 3 pounds | |
| Cherry juice | 20 ounces | |
| Distilled water, q. s. | 1 gallon |
The oils, ethers, and extracts must be dissolved in the alcohol, the sugar in part of the water, then mix, add the juice and filter clear. When the juice is not sufficiently sour, add a small amount of solution of citric acid. To color, use caramel.
| II.— | Vanilla extract | 10 drops |
|---|---|---|
| Oil of cinnamon | 10 drops | |
| Oil of bitter almonds | 10 drops | |
| Oil of cloves | 3 drops | |
| Oil of nutmeg | 3 drops | |
| Alcohol | 2 1/2 pints | |
| Cherry juice | 2 1/2 pints | |
| Simple syrup | 3 pints |
Dissolve the oils in the alcohol, then add the other ingredients and filter clear. It is better to make this cordial during the cherry season so as to obtain the fresh expressed juice of the cherry.
Curacoa Cordials.—
| I.— | Curacoa orange peel | 6 ounces |
|---|---|---|
| Cinnamon | 3/4 ounce | |
| Mace | 2 1/2 drachms | |
| Alcohol | 3 1/2 pints | |
| Water | 4 1/2 pints | |
| Sugar | 12 ounces |