Brandies

Cognac Brandy. - Neutral spirit, four gallons; half a gallon of honey dissolved in water, two pints; Jamaica rum, one gallon; catechu, half an ounce; butyric ether, one ounce. Mix.

Cognac Brandy (2nd)

Neutral spirit, four gallons; five pounds of refined sugar dissolved in water, four pints; decoction of tea, two pints; infusion of bitter almonds, one pint; oil of wine, one ounce. Color either of the above with five ounces of the tincture of cochineal, and nine ounces of sugar coloring.

Sarzerac Brandy Of The Vintage Of 1795, 1798

1805 1837.

Neutral spirit, four gallons; three pints of water to dissolve honey, four pints; rum, three quarts; porter, three pints; infusion of almonds, half a pint; oil of wine, one ounce; sugar coloring, four ounces; cochineal tincture, one ounce; then add of the alcoholic solution of starch, three pints; and mix. This starch solution is made by infusing one quart of wheat or rice flour in one and a half gallons of equal parts of clean spirit and water for twenty-four hours.

Otard Brandy

Neutral spirit, four gallons; four pounds of refined sugar dissolved in water, two pints; powdered catechu, one ounce; sulphuric acid, half an ounce; butyric ether, one ounce; twenty drops of oil of orange dissolved in the ether; four ounces of sugar coloring. Mix.

Marett Cognac Brandy

Neutral spirit, four gallons; Jamaica rum, four pints; three pints of water to dissolve honey, three pints of the decoction of tea, one quart of alcoholic solution of starch, four pints; oil of wine, half an ounce; acetic ether, one ounce; burnt sugar, five ounces.

Poultney Brandy

Neutral spirit, four gallons; three pints of water to dissolve honey, three pints; infusion of bitter almonds, half a pint; oil of pears, one ounce; oil of wine, one ounce. Color with eight ounces of burnt sugar, and one ounce of cochineal; then add starch solution, five pints.

Seignette Brandy

Neutral spirit, four gallons; refined sugar, four pounds, dissolved in three pints of water; sulphuric acid, half an ounce; catechu, one ounce; alcoholic solution of starch, four pints; oil of wine, one ounce. Color with four ounces of burnt sugar.

If raisin spirit be substituted for rum, in these recipes, the imitation will be perfect.

The infusion of bitter almonds, alluded to, is formed by digesting ten ounces of bitter almonds well mashed, bruised, or ground, with five ounces of sweet almonds, for thirty-six hours, in one gallon of the spirit.

The decoction of tea is formed by boiling two ounces of green tea in one gallon of water for one hour. The brandy containing either tea or catechu should not leave any sense of roughness on the palate when drunk.

The alcoholic solution of starch is made by digesting one quart of rice flour, in one and a half gallons of a liquid composed of equal measures of spirit and water. The most convenient vessel for this purpose will be a jug or demijohn. The mixture should be frequently shaken, and after digesting for twenty-four hours decant the clear liquid for use. This gives to the spirit a fine dry taste, and the appearance of age. The flour should be made to a paste before adding it to the spirit.

Wheat flour, when used, often leaves the bran in the form of brown specks through and on the surface of the liquor. This will be remedied by straining.

By some the use of rice flour is preferred, as its use is unattended by any of the above objections.