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Maraschino Syrup

Strain the juice of a large sweet orange, and pour it, with a wine-glassful of water, over three ounces of sugar; boil it to a rather stiff, bright syrup, and skim, adding a quarter of an ounce of blanched bitter almonds and a small quantity of lemon-rind, or the peel of a quarter of a lemon may be rubbed off on lumps of sugar. When clear and thick, strain, and serve with a wine-glassful of maraschino stirred into it.