Usquebaugh

Ingredients

• 3oz. of cinnamon
• foz. of lavender
• yoz. each of aniseed
• yoz. each of cloves
• yoz. each of nutmeg
• joz. of cardamom
• 9| pints of spirits of wine
• 61 pints of water
• 2qts. of capillaire
• a little yellow colouring

Method

1. 1

   Combine ingredients in a jar, pour in spirits, shake frequently for a month.

2. 2

   Add water, let stand, press out liquid, mix with spirit, add capillaire, filter, and bottle.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 479. The excerpt below is the record exactly as published.

oz. each of cloves, saffron, and cardamom, 9fqts. of spirits of wine, 7qts. of water, 4qts. of capillaire, and a little rose colouring. Persicot. — This liqueur is prepared in the same way as Liqueur des Eveques, with lib. of bitter almonds, 9fqts. of spirits of wine, and 7qts. of water, but without using capillaire. Railroad Liqueur. — Dissolve foz. each of the oils of absinthe and peppermint, and 10 drops of oil of roses, in 5galls. of spirits ; add lgall. of white syrup, and sufficient blue orchid to colour, and use as required. Rosolio. — Put 2foz. of finely-chopped rind of lemon into a jar with foz. of cinnamon, and foz. each of aniseed, cardamom, For details respecting Culinary Processes, Utensils, Sauces, <&c., referred to, see under their special heads. 438 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Cordials and Liqueurs — continued. angelica-root, and cloves (all ground or powdered) ; add 9|- pints of spirits of wine 60deg. over proof, cork the jar securely, and keep in a warm place for a month, shaking it daily. Pour the spirit into a vessel, add to the contents in the jar . 31 pints of water, let it remain for a few days, giving the jar an occasional shake, press out all the liquid, add it to the spirit, together with 2qts. of capillaire and a little rose colour- ing, filter through a flannel bag, and bottle for use. Stomachic Liqueur. — Proceed as for Liqueur des Eveques, using- loz. of lemon-peel, lyoz. of orange-peel, yoz. of aniseed, 6 drachms each of cinnamon, camomile, sweet basil, orris- root, and galanga, foz. each of lavender-flowers and rosemary- leaves, 6 drachms each of vanilla, mace, nutmeg, and cardamom, 9j pints of spirits of wine, 3y pints of capillaire, and 7y pints of water. Usquebaugh. — Put 3oz. of cinnamon, foz. of lavender, yoz. each of aniseed, cloves, and nutmeg, together with joz. of cardamom, into a jar, pour in 9| pints of spirits of wine 60deg. over- proof, cork up the jar securely, put it in a warm place, and shake it frequently for a month. Pour off the spirit, add to the ingredients in the jar 61 pints of water, and let this stand for a few days ; press out as much of the liquor as possible, mix it in with the spirit, add 2qts. of capillaire and a little yellow colouring

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