Alkermes.—(a) 1 lb. bay leaves, 1 lb. mace, 2 oz. nutmegs, 2 oz. cinnamon, 1 oz. cloves, all bruised; 3½ gal. cognac; macerate for 3 weeks, frequently shaking; distil 3 gal., and add 18 lb. clarified spirit of kermes, 1 pint orange-flower water; mix well, bottle.
(b) 4 gal. British brandy; spice as (a), 1 gal. water; macerate as (a); distil 4 gal. and add 2 gal. capillaire and ¼ pint sweet spirit of nitre. Cassia often replaces the cinnamon.
Angelica Cordial.—To 1 oz. oil of angelica add ¼ oz. calamus, dissolve them in 1 gal. pure spirit, and add 1 gal. white-sugar syrup.
Angelica Ratafia.—1 dr. angelica seeds, 4 oz. angelica stalks, 1 oz. bruised, blanched bitter almonds, 6 qt. proof spirit or brandy; digest for 10 days, filter, add 1 qt. water, 3½ lb. white sugar; mix well, and in a fortnight decant clear portion through flannel.
Anise Liqueur.—1 lb. essence of anise, ¼ lb. tincture of orris, 20 drops oil of coriander, 2 bar. pure spirits.
Anise-seed Cordial.—Dissolve 3 dr. oil of anise-seed in 2¾ gal. 95 per cent. alcohol; then add 2½ gal. fine white syrup, mixed with 4¾ gal. water. Stir and filter.
Anisette.—(a) Dissolve 2 oz. oil of anise and ½ oz. oil of star anise in 10 gal. pure spirit, and add 2 gal. white-sugar syrup to it.
(b) 2 oz. aniseed (or 1½ dr. essential oil) and 3 lb. sugar per gal. If weaker than 45 u.p. it cannot be made full flavoured without liability to milkiness.
(c) 4 oz. aniseed, 1 oz. bruised coriander seeds, 1 oz. bruised sweet fennel seeds, ½ gal. rectified spirit, 3 qt. water; macerate for 5 or 6 days; distil 7 pints, and add 2½ lb. lump sugar.
(d) 15 drops oil of aniseed, 6 drops cassia oil, 6 drops caraway oil; rub with a little sugar, and dissolve in 3 qt. spirit 45 u.p. by well shaking together; filter if necessary, and dissolve 1½ lb. sugar in the clear liquid.