How to Mix Drinks by Jerry Thomas

Author:Jerry Thomas
Language: eng
Format: epub
Publisher: Andrews McMeel Publishing, LLC

* Without large distilleries these whiskeys—Trish and Scotch (see Scotch. Nos. 364–366)—cannot be manufactured with profit. It is a humbug to make them with essences, and a nuisance as regards health. The best imitation is mixing in proportion to the price.

365. Whiskey, Monongahela.

3 gallons of Monongahela whiskey.

7 do. pure spirit.

Color yellow. (See No. 91.)

366. Whiskey, Scotch.

3 gallons of best genuine Scotch whiskey.

7 do. best pure spirit. Mix.

367. Wine, Blackberry.

½ ounce of ground cinnamon.

¾ do. do. cloves.

½ drachm of cardamom.

1 do. nutmug.

5 gallons of blackberries, made to a pulp. Mix with 5 gallons of water heated at 100° Fahrenheit, in which 10 lbs. of sugar have been previously dissolved; fill up a 10-gallon keg, but keep back ½ a gallon, and place it in a warm atmosphere; keep the keg constantly full from this ½ gallon, and after fermentation has ended strain and press; then add 1 gallon of alcohol, 95 per cent, and filter or fine. (See Finings, Nos. 202, 203, 204, and 205.)

368. Wine, Black Currant.

5 gallons of black currants, made to a pulp; mix with 5 gallons of water heated to 100° Fahrenheit, in which 10 lbs. of sugar have been previously dissolved; fill up a 10-gallon keg, but keep back ½ a gallon; put the keg in a warm place; keep it constantly full from the ½ gallon; strain, press, and then add 1 gallon of good alcohol, 95 per cent. Filter or fine. (See Finings, Nos. 202, 203, 204, and 205.)

369. Wine, Bordeaux, Red.

4 gallons of high-flavored red Bordeaux wine.

6 do. plain wine.

Colored to the same shade with tincture of alderberries.

370. Wine, Bordeaux, White.

4 gallons of high-flavored white wine.

6 do. plain wine.

Color to the shade with coloring or tincture of saffron. (See Nos. 88 and 91.)

371. Wine, Birch.

9 gallons of birch juice, drawn in the month of February or March from the birch tree by boring holes in it; boil and skim, and cool it down to 100° Fahrenheit; then dissolve in it 9 lbs. of sugar, and add 2 ounces of lemon peels, finely cut; produce fermentation with 1 pint of gluten; put the ingredients in a keg, and keep it constantly full till fermentation is over; filter or fine it (see from Nos. 202 to 205), and put in another keg, in which you have previously burnt a strip of brimstone paper. (See No. 418.)

372. Wine, Champagne.

10 gallons of light white wine, such as Sauterne or Rhine wine, well clarified; add 3 lbs. of the whitest rock candy, dissolved in 1½ pint of water; to this syrup add ½ a gallon of wine alcohol (bon goût), or any other perfectly free of flavor; when all this is perfectly clear fill it in a soda-water apparatus, and impregnate it with carbonic acid (for family use l½ drachm of citric acid, and 1½ of bicarbonate of soda); bottle, cork, wire, cap and label

373. Wine, Champagne, English.

5 gallons of currant juice.

5 do. water, in which 15 lbs. of sugar have been dissolved; let the liquid settle for

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