Page:Jerry Thomas - The bar-tender's guide (1862).djvu/116

29. Angelica Brandy.

4 ounces of pimpinella root.

12 ounces ofdo. angelica root.do.

2 ounces ofdo. lavender flowers.

Ground and made a tincture, with one quart of alcohol, 95 per cent.; add the tincture to 4 gallons of the alcohol, and 6 gallons of water.

Filter. Color pale brown with sugar-color. (See No. 88.)

30. Anise-seed Brandy.

21/2 drachms of oil of anise-seed.

1/2 drachms ofdo. oildo. star anise-seed.

Dissolved in 41/4 gallons of alcohol, 95 per cent.; then add 3/4 of a gallon of fine white plain syrup (see No. 7), mixed with 5 gallons of water.

Filter. Color white.

31. Anise-seed Cordial.

3 drachms of oil of anise-seed.

IMssolved in 23/4 gallons of alcohol, 95 per cent.; then add 21/2 gallons of fine white syrup (see No. 7), mixed with 43/4 gallons of water.

Filter. Color white.

32. Anisette de Bordeaux.

21/2 lbs. of ground anise-seed.

21/4 ounces of ground coriander-seed.

7 ounces ofdo. grounddo. Ceylon cinnamon.

7 pints of alcohol, 95 per cent.

20 pints ofdo. water.

Distil the 7 pints of alcohol from off the water, and mix the 7 pints of flavored alcohcd with 20 pints of alcohol, 95