(b) 2 gal. clean spirit 24 u.p., ¾ lb. bitter almonds, 1½ dr. cloves, 1½ dr. cinnamon, 1½ dr. mace, in coarse powders; infuse 10 days, filter, and add 8 lb. white sugar dissolved in 1 gal. pure water; tint with infusion or tincture of litmus and cochineal. The almonds may be reduced to half.
Crême de Naphe.—7 qt. spirit 60 u.p. containing 3½ lb. sugar per gal., 1 qt. orange-flower water.
Crême des Barbades.—As citronelle, adding orange juice and 1 lb. more sugar per gal.
Crême d’Orange.—3 doz. sliced oranges, 2 gal. rectified spirit; digest 14 days; add 28 lb. loaf sugar, previously dissolved in 4½ gal. water; 1½ fl. oz. tincture of saffron, 2 qt. orange-flower water.
Curaçao.—(a) This liqueur derives its name from the Curaçao peel, as it is nothing else but a tincture of the Curaçao orange peel, sweetened and flavoured with more essential oils. Macerate 5 lb. green Curaçao orange peel in 6 gal. pure spirits, adding about ¼ lb. red sanders wood for obtaining at the same time the reddish brown colour; after a week’s digestion, strain off, and dissolve ¼ oz. oil of bitter almonds, ¼ oz. oil of cinnamon in the above tincture, and then add 1 gal. white-sugar syrup; when all ingredients are mixed, filter and fill in bottles, and after standing a few weeks it will produce a delightful cordial.
(b) Spirit 56 u.p., containing 3½ lb. sugar per gal., flavoured with a tincture made by digesting the “oleo-saccharum,” prepared from 9 Seville oranges, 1 dr. cinnamon and ¾ dr. mace in 1 pint rectified spirit; colour by digesting 1 oz. powdered Brazil wood for 10 days, and mellow with burnt sugar.
(c) 2 lb. Curaçao orange peel, ½ lb. Ceylon cinnamon. Let them soak in water; boil them for 5 minutes with the juice of 32 oranges and 14 gal. white plain syrup; then add 6 gal. 95 per cent. alcohol; strain, filter; colour dark yellow with sugar colouring.
(d) 2 oz. each essence of bitter oranges and neroli; ¼ oz. essence of cinnamon; 3 dr. mace infused in alcohol. Dissolve the above essences in 1 gal. 95 per cent. alcohol, then put in a clean barrel 13 gal. 85 per cent. alcohol, 26 gal. sugar syrup 30° B., and add 1 gal. perfumed spirit. Colour with saffron or turmeric.
Curaçao Cordial.—Oil of orange, very fresh, 1 dr.; oil of cinnamon, 1 drop; oil of juniper berries, 2 drops; oil of coriander seed, 2 drops; deodorised alcohol, 3 pints; simple syrup, 2 pints; water, sufficient to complete 1 gal. Mix the alcohol with an equal volume of water, and add the mixture slowly to the essential oils previously rubbed in a mortar with carbonate of magnesia or phosphate of lime. Transfer the whole to a bottle, and set it aside with occasional agitation, for 2 or 3 days. Then add the simple syrup, the remainder of the water, and filter through paper. This gives the white cordial; for the red, infuse in the alcoholic menstruum about 2 dr. of cudbear.
Currant Ratafia.—1 qt. black currant juice, 1 dr. cinnamon, ½ dr. cloves, ½ dr. peach kernels, 1 gal. brandy, 3 lb. white sugar; digest for fortnight, and strain through flannel.