Many are familiar with the properties of liqueurs but believe them to be very complex and even mysterious compounds. This is, of course, due to the fact that the formulas are of foreign origin and many of them have been kept more or less secret for some time. Owing to the peculiar combination of the bouquet oils and flavors, it is impossible to make accurate analyses of them. But by the use of formulas now given, these products seem to be very nearly duplicated.

It is necessary to use the best sugar and oils obtainable in the preparation of the liqueurs. As there are so many grades of essential oils on the market, it is difficult to obtain the best indirectly. The value of the cordials is enhanced by the richness and odor and flavor of the oils, so only the best qualities should be used.

For filtering, flannel or felt is valuable. Flannel is cheaper and more easily washed. It is necessary to return filtrate several times with any of the filtering media.

As a clarifying agent talcum allowed to stand several days acts well. These rules are common to all.

The operations are all simple:

First: Heat all mixtures.

Second: Keep the product in the dark.

Third: Keep in warm place.

The liqueurs are heated to ripen the bouquet flavor, it having effect similar to age. To protect the ethereal oils, air and light are excluded; hence it is recommended that the bottles be filled to the stopper. The liqueurs taste best at a temperature not exceeding 55° F. They are all improved with age, especially many of the bouquet oils.

Benedictine

I

Bitter almonds.. 40         grams

Powdered nutmeg......... 4.500 grams

Extract vanilla.. 120         grams

Powdered cloves........         2         grams

Lemons, sliced..         2         grams

True saffron....           .600 grams

Sugar.........2,000         grams

Boding milk.. .. 1,000         c.c.

Alcohol, 95 per cent.........2,000         c.c.

Distilled water.. 2,500         c.c.

Mix. Let stand 9 days with occasional agitation. Filter sufficiently.

II

Essence Bénédictine....... 75         c.c

Alcohol, 96 per cent.........1,700         c.c.

Mix.

Sugar..........1,750         grams

Water, distilled. 1,600         c.c.

Mix together, when clear solution of sugar is obtained. Color with caramel. Filter sufficiently.

Note

This liqueur should be at least 1 year old before used.

Essence Bénédictine for Benedictine Wo. II

I

Myrrh........... 1       part

Decorticated cardamom........... 1       part

Mace............ 1       part

Ginger........... 10       parts

Galanga root...... 10       parts

Orange peel (cut).. 10       parts

Extract aloe....... 4       parts

Alcohol..........160       parts

Water............. 80       parts

Mix, macerate 10 days and  filter.

II

Extract licorice. ... 20 parts

Sweet spirits niter..200 parts

Acetic ether....... 30 parts

Spirits ammonia... 1 part

Coumarin.........12 parts

Vanillin.......... 1 part

III

Oil lemon......... 3       drops

Oil orange peel.... 3       drops

Oil wormwood..... 2.5    drops

Oil galanga....... 2       drops

Oil ginger........ 1       drop

Oil anise.........   15       drops

Oil cascarilla......   15       drops

Oil bitter almond. .   12       drops

Oil milfoil........   10       drops

Oil sassafras...... 7       drops

Oil angelica....... 6       drops

Oil hyssop........ 4       drops

Oil cardamom..... 2       drops

Oil hops.......... 2       drops

Oil juniper........ 1       drop

Oil rosemary...... 1       drop

Mix A, B, and C.

Note

This essence should stand 2 years before being used for liqueurs.