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Flavors Used in Making Gin

To Reduce Pure Holland Gin.

RECIPE No. 15.

When it is desirable to lower genuine Holland gin, particular care should be taken to choose a good, clean, and bright spirit for the purpose. Boiled water in a cold state should be used and must be particularly clean. Add a sufficient quantity of lime water; and stir the whole well together for five or six minutes, that the ingredients may become incorporated. Should the liquor run ropy, or if the color is not satisfactory, run it through the filtering bag; and repeat the operation till it passes through bright; and this object may be greatly promoted by throwing some alabaster powder at the bottom of the filtering bag. Or the color may be improved by boiling alum and salt of tartar in a couple quarts of water, till it becomes milk-white, and when the mixture is nearly cold, stir the gin, and pour the mixture into it at the same time. The proportion of this kind of fining is, ½ lb. of alum and 1 oz. of tartar to a barrel of gin containing 30 gallons.