This section is from the book "The Manufacture Of Liquors, Wines, And Cordials, Without The Aid Of Distillation", by Pierre Lacour. Also available from Amazon: Manufacture of Liquors, Wines, and Cordials, Without the Aid of Distillation.
Five drops of the oil are added to one ounce of nitric ether, for flavoring Holland gin, and is sometimes used in imitating Scotch and Irish whiskey, - from 20 to 40 drops are added in combination with creasote.
It is this oil that imparts to Holland gin its peculiar flavor and diuretic power. From three to four ozs. dissolved in alcohol, for 100 gallons of spirits-
This oil, dissolved in ether or alcohol, is highly useful for cordials, wines, and liquors. With raisin spirit or prune spirit, essence of lemon forms a valuable adjunct; or from one to two drops of the oil dissolved in acetic ether constitutes a fine and natural flavoring for French brandies. "When used in conjunction with rum, the essence of lemon is suited from its flavor to enter into any compound that may be used for flavoring either wines, liquors, or cordials.
Is obtained from nutmegs.
It is solid, soft, unctuous to the touch. Of a yel lowish or orange yellow color, more or less mottled, with the odor and taste of nutmeg. It is dissolved by alcohol or ether.
An artificial preparation is sometimes substituted for the genuine oil. It is composed of suet, tallow, spermaceti, wax, and adding coloring and giving a flavor to the mixture with oil of nutmeg. Oil of mace is used for giving a nutty flavor to liquors, - from two to three ozs. to one hundred gallons. Its other uses will be found in the receipts.
Is used for flavoring the syrup of sarsaparilla, and for the sarsaparilla cordial - see farther Directions for Making Syrup and Cordial.
Is sometimes used in flavoring raisin and prune spirit in the proportion of from one drachm to one oz. of the oil dissolved in acetic ether. The proportion of oil to ether is as one to five.
Oil of rosemary is used for flavoring the cordials, and enters into some formulas for peach brandies, which, consists of rosemary, bitter almond oil, dissolved in acetic ether; but butyric ether and pear oil have superseded these articles.
Many of these articles have sunk into disuse or have been superseded by others better adapted to these purposes; yet it would be deemed necessary to a full comprehension of this business, that all articles bearing any relation to the manufacturing of wines, liquors, etc, should be mentioned and explained.
Is used for all of our cordials, and for flavoring peach brandy, fine apple brandy. It is combined with pear oil essence, and with essence of mace, for pale and- brown sherry; and combined with ambergris it is used for claret. Acetic ether six ozs.; essence of mace two ozs.; oil of roses oneoz.; one drop well rubbed up in two ozs. of white sugar - this is added to forty galls, of neutral spirit in imitation of foreign brandy. Rose water is made from oil of roses by dissolving twenty grains of the oil in two ounces of clean alcohol. The alcohol should be kept hot till the complete dissolution of the oil has taken place. The alcohol is then added to a half-gallon of clean clear water.
In bottling champagne it is usual to add a few drops of rose water to each bottle.
For correcting a peculiar mustiness that is sometimes perceptible in brandies, the addition of one grain of the oil of roses well rubbed in sugar, and added to every forty gallons, will completely cure it. In adding this or any other aromatic to brandy, they should never be added in excess, but in such small proportions that they would form a harmonious odor in which nothing could be noticed that would attract attention. The novice should recollect that the object of all this aromatizing is merely an attempt to imitate oil of wine, the ingredient that brandy owes its flavor to.