Milk-Punch Syrup.—To 1 pint heavy syrup add ½ pint each brandy and Jamaica rum; flavour with 2 teaspoonfuls of an extract prepared by macerating 2 oz. ground nutmegs in 8 oz. alcohol. The syrup is first to be poured into the glass in the proper quantity, and ordinary cream syrup added before drawing the soda water.
Mulberry Syrup.—Made from the fruit, the same as strawberry, and acidulated slightly with a solution of citric acid. It may also be made from the fruit essence in the same manner as for strawberry, using about half the quantity of tartaric acid.
Nectar Syrup.—(a) 1 oz. extract of vanilla, 1 oz. extract of rose, 1 oz. extract of lemon, 1 oz. extract of bitter almonds. Mix and add 1 gal. of simple syrup; colour pink with cochineal.
(b) Mix 3 parts vanilla syrup with 1 each of pineapple and lemon syrups.
Orange Syrups.—These may be made from the fresh fruit or from the essence in a similar manner as for lemon syrups. Orange syrups may be coloured slightly with tincture of saffron or of turmeric.
Orgeat Syrup.—(a) ½ pint cream syrup, ½ pint simple syrup, 1 pint vanilla syrup, 5 drops oil bitter almonds.
(b) Beat to an emulsion in a mortar 8 oz. blanched sweet almonds and 4 oz. bitter ones, adding a little water; when smooth, add 3 pints water; mix and strain; dissolve in this without heat 6 lb. sifted white sugar, and 4 oz. fresh orange-flower water.
(c) An excellent imitation of orgeat syrup is made by flavouring cream syrup, made with eggs and milk, with a few drops of oil of bitter almonds.
Pear Syrup.—As for pineapple syrups.
Pineapple Syrup.—(a) Take a convenient number of the fruit; pare and mash them in a marble or porcelain mortar, with a small quantity of sugar; express the juice; for each quart of juice take 1½ pint water, and 6 lb. sugar; boil the sugar and water, and add the juice; remove from the fire; skim and strain.