Important: Safety Warning
This page contains a formula or preparation using substances now known to be dangerously toxic, such as arsenic, mercury, lead, or cyanide compounds. Exposure to these substances can cause severe poisoning, permanent injury, or death.
This page describes additives or treatments for food or drink that are now known to be toxic and are prohibited in food today.
This information has been left in for historical purposes but should not be acted upon.
Home › Brandy, Whiskey and Imitation Spirits › Flavoring Compound for Brandy
Flavoring Compound for Brandy
Imitation French Brandy.
To 40 gallons French proof spirit, add 1 quart tincture of orris root (see page 66), 1 pint vanilla flavoring (see next receipt), gallon best sherry or Madeira wine, and 1 pint wine vinegar. Dissolve separately, 1 drachm oil of cognac, and 12 drops oil of bitter almonds, each in a little 95 per cent. alcohol, and add them to the mixture, coloring the whole to suit with caramel. 1 pound of glycerine will give age and smoothness to the brandy.
Vanilla Flavoring for Liquors.
Slice 1 drachm vanilla in small pieces; infuse for 20 days in 1 pint 95 per cent. alcohol; filter.
Imitation Pale Brandy. Fine.
Infuse 1 drachm star-anise (breaking the star only) for 8 hours in pint 95 per cent. alcohol, and filter; add this to 40 gallons proof spirits; then add gallon best Jamaica rum, and 1 pint of the best raspberry syrup. Dissolve 1 drachm oil of cognac, and 12 drops oil of bitter almonds, separately, in a little 95 per cent. alcohol, and mix them with the whole. Add 1 pound of pure glycerine to the brandy, to give it age-and smoothness. (For a very fine brandy recipe, see page 259.) Flavoring Compound for Brandy.
Mash 25 pounds raisins, 12 pounds prunes, 3 pounds figs, and 1 pineapple sliced; infuse for 15 days in 20 gallons proof spirits, stirring every day, and then filter. This splendid Brandy flavor is used in combination with other flavors.