Encyclopedia of Practical Receipts and Processes

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Sassafras Flavoring for Liquors

Granulate 1/2 pound sassafras bark, and infuse quarts prune flavoring (see No. 664), 2 quarts St. John's bread flavoring (see No. 666), 1 gallon best sherry wine, 2 drachms oil of cognac and 20 drops oil of bitter almonds , both dissolved in a little 95 per cent. alcohol; 1 gallon Jamaica rum (or 4 ounce Jamaica rum essence), and 2 pints wine vinegar. Ten gallons of this mixture, mixed with 30 gallons French spirits, make an excellent domestic brandy, and 1 pound of glycerine gives it age.

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