Spirit Of Coffee

One pound of the best Mocha coffee, fresh roasted and ground, add to it one gallon of rectified proof spirit, let it infuse for a week, and distil in the bain-marie.

Spirit Of Bitter Almonds

One pound of blanched almonds, one gallon of proof spirit; pound the almonds quite fine with a little water, to prevent their oiling, add them to the spirit with an ounce of bruised angelica-root, steep for a week, and distil in the bain-marie.

Spirit Of Tea

Four ounces of the best tea to a gallon of rectified proof spirit, pour a little cold water on the tea and let it infuse for three or four hours, add it to the spirit, and distil it in a week.

Escubac - Usquebaugh

Saffron one ounce, catechu three ounces, ambergris half a grain, dates without their kernels, and raisins, each three ounces, jujubes six ounces, anise-seed, cloves, mace, and cori ander seed one drachm, cinnamon two drachms, proof spirit six quarts, pound the ingredients, infuse for a week and distil. The whole of these spirituous distilled waters are for making liquors and for flavouring ices, liqueurs, bon-bons, drops, etc, or anything in which liquors are introduced.

Liqueurs

These are made by mixing equal proportions of any of the spirits, water, and sugar together, that is, one pint of spirit, one pint of water, one pound of the treble-refined sugar; dissolve the sugar in the water, add it to the spirit, and filter through blotting-paper; being perfectly clear and colourless when drawn, they require to be coloured of the same tint as the articles from which they were extracted, and for this purpose none but those which are perfectly harmless should be employed, as prepared cochineal, infusion of saffron, burnt sugars or indigo.

Ratafias

These are liqueurs made by the infusion of the ingredients in spirits, and are similarly composed to the spirituous wafers, but instead of being distilled they are simply filtered, and sugar is added to them.

Ratafia De Café

Fresh roasted Mocha coffee ground, one pound, proof spirit one gallon, loaf sugar one pound and a half; infuse for a week, string it every other day, filter, bottle, and cork close.

Ratafia De Cacao

Cacao of Caracca one pound, West India cocoa nuts eight ounces, proof spirit one gallon, roast the nuts and bruise them, add them to the spirit and infuse for fourteen days, stirring them occasionally, filter and add thirty drops of essence of vanilla and two pounds of sugar.

Ratafia Des Noyaux

Half a pound of bitter almonds, half a pound of sweet almonds, proof spirit one gallon, (peach or apricot kernels may be used instead of the bitter almonds), three pounds of loaf sugar; beat the almonds fine with part of the sugar, steep the whole together for twelve or fourteen days, and filter; this liqueur will be much improved if rectified spirit is reduced to proof with the juice of apricots or peaches.

Ratafia Of Cherries

Moreilo cherries eight pounds, black cherries eight pounds, raspberries and red or white currants of each two pounds, coriander-seeds three ounces, cinnamon half an ounce, mace half an ounce, proof spirit one gallon; press out the juice from the fruit, rake one-half of the stones of the cherries and pound them with the spices, and add two pounds and a half of sugar, steep for a month and filter.