Gin Cocktail For Bottling

First, just a reminder that Sunday, March 27, 2011, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders (and me) to make them for you. It is always a fun time.

Prepared Cocktails for Bottling.

I’m going to skip ahead to the next section, while I finish getting the Zed in order.

Unfortunately, I’m not going to make any of these cocktails, the batches are just too large and the amounts too weird.

If there are any bars or spirits reps who might want to work with me to give these a try, let me know. Until then I will wait for the grant for “Advanced Alcoholic Studies” to roll in.

Gin Cocktail for Bottling
5 Gallons Gin.
2 Gallons Water.
1 Quart Gomme Syrup.
2 Ounces Tincture of Orange Peel.
7 Ounces Tincture of Gentian.
1/2 Ounce Tincture of Cardamoms.
1/2 Ounce Tincture of Lemon Peel.
Mix together, and give the desired colour with Solferino and caramel, in equal proportion.

This recipe comes verbatim from the version of Jerry Thomas’ Bartender’s Guide which Dary has up over on Art of Drink.

Gin Cocktail for Bottling.
Take 5 gallons of gin.
2 gallons of water.
1 quart of gum syrup.
2 ounces of tincture of orange peeL
7 ounces of tincture of gentian.
½ ounce of tincture of cardamoms.
½ ounce of tincture of lemon peel.

Mix them together, and give the desired color with
Solferino and caramel, in equal proportions.

2 thoughts on “Gin Cocktail For Bottling

  1. OK. Solferino. I had to look it up and found this from an 1861 edition of Scientific American:

    “The French method of treating aniline to obtain a red color (solferino), is the invention of M. Verguin, a chemist of Lyons, who sold his discovery to M. Kenard Freres, who took out a patent in 1859, and gave the color the name of ” Fuchsiacine.” It is made by mixing ten parts (by weight) of aniline with six of anhydrous chloride of tin, then boiling them for fifteen minutes. Hie mixture first becomes yellow—then assumes a beautiful red. Considerable water is now added to the solution; then it is boiled for a little while longer, and filtered while hot. The filtered liquor contains the coloring matter in solution. When common salt is added to this solution, the color is deposited; and it may then be separated by decuntation, dried, and sold in powder. In this condition it is insoluble in water, and requires to be dissolved in alcohol for common use in silk dyeing. It is sold in both conditions, but most commonly as an alcoholic liquor.”

    I have no idea what “decuntation” is except it sounds lewd to my modern ear.

    • Wow. It certainly doesn’t seem to be much in use any longer. Toxic? I did look and see it is a magenta shade. Not clear if that is desirable for a cocktail in combination with the brown from the caramel.

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