This section is from the "Elixirs And Flavoring Extracts. Their History, Formulae, & Methods of Preparation" book, by John Uri Lloyd. Also available from Amazon: Elixirs and flavoring extracts,: Their history, formulae, and methods of preparation;
Simple elixir, or elixir of orange, any convenient quantity.
Color it with solution of carmine until of a distinct red color. This elixir is incompatible with acids and certain metallic salts, which precipitate the coloring matter. Red elixir is used as a flavor.