We have very little to tell from our own experience, and refer our reader to “Nouvelle Chimie du Goût et de l’Odorat, ou l’Art du Distillateur, du Confiseur, et du Parfumeur, mis à la portée de tout le Monde.” Paris, 2 tom. 8vo. 1819.
Next to teaching how to make good things at home, is the information where those things may be procured ready made of the best quality.
It is in vain to attempt to imitate the best foreign liqueurs, unless we can obtain the pure vinous spirit with which they are made.
Johnson and Co., foreign liqueur and brandy merchants to his majesty and the royal family, No. 2, Colonnade, Pall Mall, are justly famous for importing of the best quality, and selling in a genuine state, seventy-one varieties of foreign liqueurs, &c.
Curaçoa.—(No. 474.)
Put five ounces of thin-cut Seville orange-peel, that has been dried and pounded, or, which is still better, of the fresh peel of a fresh shaddock, which may be bought at the orange and lemon shops in the beginning of March, into a quart of the finest and cleanest rectified spirit; after it has been infused a fortnight, strain it, and add a quart of syrup ([No. 475]), and filter. See the following receipt:
To make a Quart of Curaçoa.
To a pint of the cleanest and strongest rectified spirit, add two drachms and a half of the sweet oil of orange-peel; shake it up: dissolve a pound of good lump sugar in a pint of cold water; make this into a clarified syrup ([No. 475]): which add to the spirit: shake it up, and let it stand till the following day: then line a funnel with a piece of muslin, and that with filtering-paper, and filter it two or three times till it is quite bright. This liqueur is an admirable cordial; and a tea-spoonful in a tumbler of water is a very refreshing summer drink, and a great improvement to punch.