Home › Cordials Or Liqueurs › Peach Brandy

Peach Brandy

Mash 18 pounds of peaches, with their stones; macerate them for 24 hours with 40 gallons of 95 per cent . alcohol and 4 gallons water. Strain, press, and filter; add 5 pints white plain syrup .

Color dark yellow with burnt sugar coloring . 776. Curaçoa d'Hollande. 2 pounds 786. Imperial Peach Brandy. Take Curaçoa orange peel, pound Ceylon cinna- 4 ounces powdered bitter almonds, 34 gallons mon. Let them soak in water; boil them for of 95 per cent. alcohol, 51 gallons of water. for of 95 per cent. alcohol, 5 gallons of water. 5 minutes with the juice of 32 oranges and 14 Mix together, and macerate for 24 hours then gallons of white plain syrup; then add 6 gal- add a strained syrup, made of 34 pounds of lons of 95 per cent. alcohol; strain, filter; sugar, 1 pint of peach jelly, 21 ounces preserved , 1 pint of peach jelly, 24 ounces preserved color dark yellow with sugar coloring. This receipt will make a splendid curaçoa. 777. Curaçao. 2 ounces each essence of bitter oranges and neroli; 1 ounce essence of cinnamon; 3 drachms mace infused in alcohol.

Dissolve the above essences in 1 gallon 95 per cent. alcohol, then put in a clean barrel 13 gallons 85 per cent. alcohol, 26 gallons sugar syrup 30 degrees Baumé, and add 1 gallon perfumed spirit, as above. Color with . Color with saffron or turmeric. ginger, 1 lemon cut in slices, 1 drachm of grated nutmegs, 1 drachm of allspice in powder, and 5 pints of water boiled for 2 minutes. Mix the whole, and filter.