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Dials by Distillation

The following recipes are strongly recommended to those of our readers who contemplate the manufacture of cordials by distillation, as being among the best that have ever been published on the subject. Others will also be found in the Appendix.

Absinthe. (SWISS.) Charge of the Still. 15 lbs. absinthe (large), 19 “ " “ (small), 25 “ long fennel, 25 " 3 66 2 10 66 25 green anise seed, star anise (break the stars only), coriander seed, hyssop, in pieces.

Put the ingredients into a cask, and pour upon them 100 gallons alcohol, 95 per cent. Digest for 15 days, and stir daily. Then distill, adding 10 gallons of water during the distillation. In managing the still, the fire should be proportioned to the ponderosity of the oil or flavoring, and the receiver should be changed before the faints come over, as the latter are unfit to be mixed with the cordial. If the distillation is carefully performed, this will produce a very good absinthe. You will easily know when the faints are coming off. This is shown by the spirit, as it comes from the worm, assuming a reddish color. The faints may be distilled apart, in a water. bath, which will give as good a spirit as the first. Coloring. 5 lbs. mint leaves, 2 66 melissa leaves, 3 66 hyssop, 551 “ absinthe (small), 66 citron peel. 1½ 66 bruised liquorice root, Put the above in the absinthe, and let it steep for 15 or 20 days, according to the depth of color you desire. Reduce to 70 per cent, Tralle's, and put the liquor into another cask, and let it rest.

Absinthe. (SWISS.) Charge of the Still. 15 lbs. great absinthe, long fennel, green anise seed, 12 " small absinthe, 20 66 30 66 4 66 15 “ 2 “ coriander seed, hyssop, in pieces, calamus, 2 oz. essence of absinthe, 120 gals. alcohol, 95 per cent. 8 lbs. melissa, Coloring. 2 66 hyssop, 66 2 small absinthe, liquorice root.

Treat as before. When the absinthe is of too high a color, add a little vinegar before filtering.

Curaçao. (Superfine.) Charge of the Still. 35 lbs. green orange peel, or 50 lbs. yellow, 25 gals. alcohol, 95 per cent, Add 4 gals. water, making in all 29 gals., at 90 per cent. Digest for 10 days, and stir daily.

OBSERVATIONS.-1. Distill very carefully. 2. When you have drawn off 20 gals., add 10 gals. water, to draw off the faints, which may be distilled again in the next distillation. 3. To make superfine Curaçao, distill over again in a water-bath, adding 5 gals. water. 4. To know when the faints are coming off, take a little in a glass as it flows, and add water, as if for absinthe. When it no longer turns milky, the faints are coming off; reserve them for the next distillation.

Mixing.

Reduce the Curaçao to 82 per cent, Tralle's, which will give - - Add spirit, 82 per cent, Coloring (as given below), Syrup, 31 degrees, Baumé, 26 gals. 12 66 7 " - 90 “ - 135 66 Total, Coloring. 3½ lbs. Brazil wood, 1월 “ “ Campeachy wood, 14 yellow wood, 7 gals. alcohol, 90 per cent.

Mix the above and heat in a water-bath, putting on the head. When the head begins to get hot, rake out the fire and let the whole cool together in the bath. 1