The operations are all simple:
First: Heat all mixtures. Second: Keep the product in the dark. Third: Keep in warm place.
The liqueurs are heated to ripen the bouquet flavor, it having effect similar to age. To protect the ethereal oils, air and light are excluded; hence it is recommended that the bottles be filled to the stopper. The liqueurs taste best at a temperature not exceeding 55° F. They are all improved with age, especially many of the bouquet oils.
Bénédictine.—
| I.— | Bitter almonds | 40 grams |
|---|---|---|
| Powdered nutmeg | 4.500 grams | |
| Extract vanilla | 120 grams | |
| Powdered cloves | 2 grams | |
| Lemons, sliced | 2 grams | |
| True saffron | .600 grams | |
| Sugar | 2,000 grams | |
| Boiling milk | 1,000 c.c. | |
| Alcohol, 95 per cent | 2,000 c.c. | |
| Distilled water | 2,500 c.c. |
Mix. Let stand 9 days with occasional agitation. Filter sufficiently.
| II.— | Essence Bénédictine | 75 c.c |
|---|---|---|
| Alcohol, 95 per cent | 1,700 c.c. |
Mix.
| Sugar | 1,750 grams |
| Water, distilled | 1,600 c.c. |
Mix together, when clear solution of sugar is obtained. Color with caramel. Filter sufficiently.