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.
Clear, bright whiskey, thirty gallons; clear bright tincture of the grains of paradise, one gallon; water, ten gallons; oil of juniper, one drachm. Dissolve in two ounces of alcohol.
The tincture of the grains of paradise should be well strained, to insure transparency. The most common mode of treating gin, is to add about twelve ounces of sweet spirits nitre to every thirty gallons of spirit. This gives an artificial strength, but the nitre is injurious to health.
A bead can be given to these liquors when needed. See the Formula for the Beading Mixture.
New York Brandy. - Cleansed alcohol, thirty gallons; water, forty gallons; tincture of Guinea pepper, two gallons; mix nitric ether, two ounces; acetic ether, three ounces; one ounce sulphuric acid. Color with red beets and burnt sugar.
Cleansed alcohol, forty gallons; water, thirty-five gallons; one gallon of strong tea, and one gallon of tincture of grains of paradise; twenty pounds white or clarified sugar, dissolved in the thirty-five gallons of water before adding to the spirit; add two quarts of prune spirit, and three ounces of acetic ether. Color with a quart of burnt sugar, and a pint of tincture of sanders wood. "This is strong brandy.
Clean alcohol, thirty-five gallons; water, forty gallons; mix. Tincture of the grains of paradise one gallon; tincture of pellitory, one pint; six common sized red beets, sliced; one and a half pints of sugar coloring; five ounces of butyric ether. If this is not convenient, add two quarts of Jamaica rum, and six ounces of acetic ether, with five drops of oil of cloves rubbed up in a couple of ounces of sugar, and mix.
Clean alcohol, seventy gallons; water, fifty-five gallons; one and a half ounces of English saffron, or the same of gamboge; five gallons of honey, or sixty pounds of white or clarified sugar; this is to be dissolved in the above mentioned water before adding; add fifteen drops of creasote; balsam of Peru, half ounce; essence of lemon, a wine glass full; essence of orange peel, half ounce. The saffron or gamboge should be suspended in the spirit, which will obviate the necessity of straining the liquid.
Burnt sugar, etc, is no longer used for peach brandy, but those preferring it can color as for other brandy.
The above receipt furnishes a really fine sample of "old peach." It will have a fine body, pleasant taste, and approved flavor. This is sold for a distilled spirit, and is branded on the head to the effect that it is the product of some high sounding, though imaginary distillery.
Some manufacturers flavor this brandy with essence of almonds, and a small portion of ether; others, again, make use of ethers and water of ammonia; and others, of rum and essence of wintergreen; and, in fact, every operator has a formula of his own, and the receipt is good enough until the product, is found unsalable. In America, almost every one is acquainted with peach brandy. And the aromatics should be added in minute quantities.