Mint Cordial

Ingredients

• 2 handfuls of Mint
• lqt. of brandy
• jgall. of water
• lib. of sugar

Method

1. 1

   Pick the leaves from some Mint, pour a little water over them, and then drain.

2. 2

   Put 2 handfuls in a jar and pour over 1 quart of brandy, cover, and let it stand for twenty-four hours.

3. 3

   Repeat this operation once more, and then add 0.5 gallon of water and 1 lb of sugar to the brandy.

4. 4

   Mix thoroughly, and when it has settled, pour it off into bottles for use.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 542. The excerpt below is the record exactly as published.

Mint Cordial. — Pick the leaves from some Mint, pour a little water over them, and then drain. Put 2 handfuls in a jar and pour over lqt. of brandy, cover, and let it stand for twenty-four hours. Take out the Mint carefully, add the same quantity again to the liquor, and let it remain also for a day ; repeat this operation once more, and then add jgall. of water and lib. of sugar to the brandy. Mix thoroughly, and when it has settled, pour it off into bottles for use. Mint Juice. — Pick off the leaves from six stalks of fresh Mbit, clean well, and pound in a mortar, adding gradually J table spoonful of brandy or water ; squeeze out all the liquor through muslin, put it in a bottle, and it is ready for use. A second quantity may be extracted in the same 'way, bruising the leaves as before, and straining. Mint Julep. — (1) Pull off about twelve young sprigs of Mint, put them into a tumbler, add 1 table-spoonful of peach liqueur and the same of brandy, fill up with pounded ice, and serve. See American Drinks. (2) Put 1 wineglassful each of brandy and syrup into a large glass, and fill up with crushed ice; dip a few sprays of Mint in rum, dust with sugar, put them on the top of the ice, float a few small pieces of orange- and lemon-rind on top, and serve with straws. For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads. 3 z 946 TEE ENCYCLOPEDIA OF PEACTICAL COOKERY. Mint — continued. (3) Take half-a-dozen sprigs of fresh Mint, bruise or crush the tops with a spoon in an ordinary tumbler in 1 table-spoonful of sugar and 2 table-spoonfuls of water, put into the tumbler H wineglassfuls of brandy, take out the Mint, and fill up the tumbler with pounded ice ; put the Mint in again, the stems downwards, and on the top of the ice arrange either a few freshly-gathered berries, or a slice or two of orange or lemon, or one or two pieces of pineapple. Serve at once, with straws to drink it through. Mint Sauce. — (1) Finely chop (quickly) some fresh well- washed Mint-leaves, put them inline liately into a sauce- tureen, pour over just sulficient vinegar to float the chopped leaves, add enough sugar to sweeten the vinegar, and let it stand for a-quarter-of-an-hour. (2) Take 4 handful of Mint

Cook this with the app: pantry check, scaling, and the assistant.