Liquodilla.—3 sliced oranges and 3 sliced lemons, with 2½ lb. sugar per gal.
Lovage.—1 oz. fresh lovage roots per gal., ¼ oz. each fresh roots of celery and fennel; also sometimes a little fresh valerian root and oil of savin before distillation.
Malliorca d’Espagne.—40 gal. 55 per cent. alcohol, 5 oz. essence green anise-seed and 5 oz. essence of star anise dissolved in 95 per cent. alcohol, ½ dr. ether (to give the cordial age). Stir and filter.
Mandarin Delight.—1 gal. spirit 22 u.p., ½ gal. pure soft water, 4½ lb. white sugar, crushed small, ½ oz. Chinese aniseed, ½ oz. ambrette, ¼ oz. safflower; digested together in a stone jar of double the capacity and agitated every day for a fortnight.
Maraschino.—(a) This is an Italian cordial, while the curaçao is a favourite in Holland. Maraschino derives its aroma from the oil of bitter almonds, blended with the oils of cinnamon and rosewater, &c. 10 gal. pure spirits, 1 oz. oil of bitter almonds, ½ oz. oil of cinnamon, ¼ oz. oil of cloves, ¼ oz. oil of vanilla, 5 drops oil of rose, 5 drops oil of neroli, 5 drops oil of bergamot. To this solution add 2 gal. white-sugar syrup, ¼ gal. rosewater, and ¼ gal. orange-flower water; mix together, filter, and fill in bottles.
(b) Dissolve in 1½ gal. 95 per cent. alcohol, 1½ oz. essence of maraschino, 1½ dr. essence of rose, ½ dr. essence of noyeau, 5 drops essence of cloves, and 8 drops essence of cinnamon; add ½ gal. orris root flavouring. Mix the above with 12 gal. 95 per cent. alcohol and 26 gal. syrup of 30° B. Stir thoroughly and filter.
(c) 4 oz. essence of noyeau; 1 oz. essence of rose; ½ oz. essence of neroli (genuine); 4 dr. of mace, infused in 95 per cent. alcohol; ¼ lb. cinnamon, infused in 1 qt. water; 2 oz. cloves, infused in 1 pint water; 2 lb. orris root (powdered), infused in 2 gal. 95 per cent. alcohol for 15 days. Dissolve the essences in 2 gal. 95 per cent. alcohol. Mix, put into a barrel 41 gal. 85 per cent. alcohol; add the aromas, in 4 gal. 95 per cent. alcohol, sugar syrup, 90 gal. at 32° B. Stir all the ingredients well together for at least ½ hour and let the mixture stand 2 weeks; then filter and put in the filter 2 or 3 sheets of filtering paper.
(d) 1¼ oz. essence of maraschino, 1½ dr. essence of rose, ½ dr. essence of noyeau, 8 drops essence of cinnamon, 5 drops essence of cloves, ½ lb. orris root (powdered), infused in ½ gal. 95 per cent. alcohol for 15 days. Dissolve the essences in 1 gal. 95 per cent. alcohol. Mix, put in a barrel 12 gal. 80 per cent. alcohol and add 2 gal. 95 per cent. perfumed alcohol (as described above); sugar syrup, 26 gal. at 25° B. Mix and filter.
(e) 3½ oz. essence of noyeau, 6 dr. essence of rose. Dissolve in ½ gal. 95 per cent. alcohol, and add 4 spoonfuls of magnesia, 1 gal. orange-flower water, ½ lb. cinnamon (bruised) infused in ½ gal. water, ¼ lb. cloves (bruised), infused in ¼ gal. water, 4 dr. mace infused in alcohol, 2 lb. orris root (powdered) infused in 2 gal. 95 per cent. alcohol for 15 days. Mix 41 gal. 80 per cent. alcohol, 90 gal. syrup at 25° B., and add 4 gal. perfumed spirits, as described above. Stir and filter as already directed.
Molucca Balm.-½ oz. cloves, 1 dr. mace, 1 gal. clean spirit 22 u.p.; infuse for a week in a well-closed jar, frequently shaking; colour with burnt sugar; to clear the liquor, add 4½ lb. loaf sugar dissolved in ½ gal. pure water.