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Liqueur flavours

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  • Tony.Ackland@xxxxxxx.xxxxxxxx.xxx.xx
    I ve been reading an old book of mine Fortunes in Formulas , a pearl from 1948, which covers everything from how to make skin bleach for negros through to
    Message 1 of 1 , Jan 2, 2000
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      I've been reading an old book of mine "Fortunes in Formulas",
      a pearl from 1948, which covers everything from how to make
      skin bleach for negros through to luminous paints (just need some
      uranium nitrate ...)

      However, it also has a section of Liqueurs, that i thought
      could amuse you. The instructions are simple - heat all mixtures,
      keep the product in the dark, and keep in a warm place.
      Exclude air (fill to the stopper), and let age.

      Most appear difficult to make, and certainly not for the faint of heart.

      *************************************************************

      Benedictine (i)

      Bitter almonds 40 grams
      Powdered nutmeg 4.5 grams
      Extract vanilla 120 grams
      Powdered cloves 2 grams
      Lemons, sliced 2 grams
      True saffron 0.6 grams
      Sugar 2000 grams
      Boiling milk 1000 grams
      Alcohol (95%) 2000 cc
      Distilled water 2500 cc

      let stand for 9 days, with occasional agitation. Filter sufficiently

      *************************************************************

      Benedictine (ii)

      Essence Benedictine (see below) 75 cc
      Alcohol (95%) 1700 cc
      Sugar 1750 grams
      Water, distilled 1600 cc

      mix together, when clear solution of sugar is obtained.
      Colour with caramel. Filter sufficiently. Note - this liqueur
      should be at least 1 year old before used.

      Essence Benedictine

      Part (a)

      Myrrh 1 part
      Decorticated cardamom 1 part
      Mace 1 part
      Ginger 10 parts
      Galanga root 10 parts
      Orange peel (cut) 10 parts
      Extract aloe 4 parts
      Alcohol 160 parts
      Water 80 parts

      mix, macerate 10 days and filter

      Part (b)

      Extract licorice 20 parts
      Sweet spirits niter 200 parts
      Acetic ether 30 parts
      Spirits ammoniua 1 part
      Coumarin 0.12 part
      Vanillin 1 part

      Part (c)

      Oil lemon 3 drops
      Oil orange peel 3 drops
      oil wormwood 2.5 drops
      oil galanga 2 drops
      oil ginger 1 drop
      oil anise 15 drops
      oil cascarilla 15 drops
      oil bitter almond 12 drops
      oil milfoil 10 drops
      oil sassafras 7 drops
      oil angelica 6 drops
      oil hyssop 4 drops
      oil cardamon 2 drops
      oil hops 2 drops
      oil juniper 1 drop
      oil rosemary 1 drop.

      Mix (a), (b), and (c). Note this essence should stand for 2 years
      before being used for liqueurs [talk about difficult ! Tony]

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      Chartreuse - Elixir vegetal de iz Grande Chartreuse

      Fresh balm mint herbs 64 parts
      Fresh hyssop herbs 64 parts
      Angelica herbs and root, fresh, together 32 parts
      Cinnamon 16 parts
      Saffron 4 parts
      Mace 4 parts

      Macerate for a week with alcohol (96%), 1000 parts, then squeeze off
      and distill the liquid obtained over a certain quantity of fresh
      herbs of balm and hyssop. After 125 parts of sugar has been added, filter

      *************************************************************

      Curacao Liqueur

      oil lemon, q.s 10 drops
      oil bitter almond, q.s. 5 drops
      oil curacao orange 15 parts
      oil sweet orange 1 part
      oil bitter orange 1 part
      cochineal 1 part
      French brandy 50 parts
      Alcohol 4,500 parts
      Sugar 3,500 parts
      Water (distilled) 4,000 parts

      mix, filter, colour with caramel

      *************************************************************

      Artificial French Brandy (i)

      Eugene Dieterich's formula for Spiritus vini Gallici artifioialis

      Tincture of gall-apples 10 parts
      Aromatic tincture 5 parts
      Purified wood vinegar 5 parts
      Spirit of nitrous ether 10 parts
      Acetic ether 1 part
      Alcohol, 68% 570 parts
      Water 400 parts

      mix, adding the water last, let stand for several days, then filter


      *************************************************************

      Artificial French Brandy (ii)

      The Munchener Apotheker Verein has the following ..

      Acetic acid, dilute, 90% 4 parts
      Acetic ether 4 parts
      Tincture aromatic 40 parts
      Cognac essence 40 parts
      spirit of nitrous ether 20 parts
      Alcohol, 90% 5,000 parts
      Water, distilled 2,500 parts

      *************************************************************

      Artificial French Brandy (iii)

      The Berlin Apothecaries have adopted the following as a
      magistral formula:

      Aromatic tincture 4 parts
      Spirit of nitrous ether 5 parts
      Alcohol 90% 1000 parts
      Distilled water, sufficient to make 2000 parts

      Mix the tincture a dnt ether with the alcohol, add the water
      and for every ounce add one drop of tinicture of rhatany.


      Tony.
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