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.
The spirit used in the manufacture of cordials should be free of grain oil, or what is denominated clean spirit. The sugar should be refined; but in all in stances honey is to be preferred. The same finings apply here as those used for other liquors, and in the same proportion.
Cheap Anisette de Bordeaux. - Clean clear water, thirty-five gallons; white sugar, thirty-five pounds; tincture grains of paradise, two gallons; common whiskey, five gallons; half an ounce oil of aniseed, dissolved in a pint of alcohol.
Anisette - Common. - Water, thirty gallons; white sugar, twenty-five pounds; tincture grains of paradise, two gallons; caustic potassa, three ounces; to prevent fermentation, one ounce oil of aniseed, dissolved in a pint of alcohol, or well rubbed up with a pound of the sugar.
This last formula contains no spirit, as the tincture is substituted for spirit; the alkali prevents fermentation. The large amount of oil added greatly improves the taste, and conceals any deficiencies that would be otherwise noticed.
For coloring a beautiful rose red, bruise or mash in a mortar, or within the folds of a piece of linen, one and a half ounces of cochineal, add this to forty gallons; for the lighter shades of pink lessen the quantity of cochineal.
For any desired shade of yellow, use gamboge. For particulars, see Coloring, in another part of the work.
For barrelling anisette, thirty gallon pipes (4ths), are used: if the cordial is white, the head is plastered white. The color of the plastering on the head partakes of the color of the contents of the barrel; for example, if the liquid is rose, or pink, use Venetian red, in the plaster of Paris, which is merely mixed with water, and the desired coloring worked in dry, that is, the coloring matter is thrown in dry, and worked up with the plaster, by the ad dilion of water, to bring it to the consistency of batter, and must be mixed and applied with rapidi ty, as it hardens immediately; never mix more than is needed, for when it sets, it is unsuited for any purpose. For coloring yellow, use yellow ochre. For fawn color, use a small portion of Venetian red and yellow ochre. No liquor or cordial should be colored without first being well fined.
Curagoa, - Neutral spirit, five gallons; fresh orange peel, four pounds; oil of bitter almonds, one drachm, and oil of cassia, one drachm, dissolved in alcohol; honey, six quarts; Brazil wood, three ounces. Mix. Stir every day for two weeks. If not sufficiently clear, add boiled milk, and a common tea-cupful of burnt sugar. For a more common article, proof whiskey may be substituted in the above for neutral spirit.
Curagoa - Common and Cheap, - Tincture of grains of paradise, five gallons; whiskey, three gallons; water, twenty-eight gallons; honey, four gallons; white sugar, fifty pounds; oil of orange, one ounce; bitter almond oil, half an ounce; oil of cassia, one ounce; oil of cloves, two drachms. Cut up or dissolve these oils in a pint of alcohol. The oil of almonds to be dissolved separately from the other oils When dissolved, add the whole of them. For color ing, add eight or ten large red beets cut in slices, and a pint and a half of burnt sugar coloring. Allow the mass to stand until the coloring is exhausted from the beets, then, if not sufficiently clear, fine with a pint of boiled milk.
For making a fine sample of curacoa, use about four pounds of sugar or a quart of honey per gallon, and color with cochineal and burnt sugar.
Maraschino. - Whiskey, one gallon; oil of berga-mot, one drachm; oil of cloves, one drachm; spirit of nutmegs, four ounces; oil of orange, three drachms; oil of lemon, one drachm; oil of bitter almonds, one drachm; oil of cinnamon, three drops. Mix, by heat, one gallon of honey with six quarts of water; and when cool, mix with the above. In manufacturing this, as in all other cordials and liquors, the tincture of grains of paradise can be substituted for alcohol.
The operator should bear in mind that all essential oils must be dissolved in alcohol, or their particles minutely separated by being well rubbed up in dry sugar, though the dissolution of the oil by alcohol is to be preferred. The whiskey used in these cordials does not contain spirit sufficient to act on the oils. Quart bottles are the most convenient articles for dissolving essential oils in.
Ratafia d'Angelique. - Angelica seeds, two ounces; blanched bitter almonds, ten ounces; whiskey, ten gallons; twenty pounds of sugar dissolved in two gallons of water. Digest for twelve days, and fine.
Ratafia de Fleurs d'Oranges. - Fresh orange flowers, twelve pounds; clean spirit, five gallons; honey, two quarts, dissolved in one gallon of water. Macerate for two weeks, and strain.
Ratafia de Noyeau. - Bruised bitter almonds, three ounces; whiskey, one gallon; honey, one quart, dissolved in three pints of water; bruised cassia, a quarter of an ounce; bruised cloves, a quarter of an ounce. Mix and digest for fifteen days, and strain.
Rose Cordial. - Honey, eight gallons; water, thirty-three gallons; red rose leaves, four gallons. Put them hot into a cask with a pint of yeast, and ferment. Afterwards add four gallons of clean spirit, one and a half ounces of powdered cochineal, and five ounces of powdered ordiroot. Allow it to stand one month, and bottle.
Orange Oil - Oil of orange, dissolved in alcohol, one ounce; oil of lemon, the same quantity; spirit of orris-root, one pint; essence of ginger, three ounces; clean spirit, two gallons; powdered mustard, four ounces; three gallons of honey dissolved in one gallon of water. Mix well, and pass through the filtering bag.
The oils of orange and lemon to be cut up in alcohol, and mixed with the two gallons of spirit; then half an ounce of English saffron for a fine yellow color.