Cordials or Liqueurs. The materials employed in the preparation of cordials are rain or distilled water, white sugar, and clean, perfectly flavorless spirit. To these may be added the substances from which the flavor and aroma are extracted, which distinguish and give character to the particular cordial to be made, and also the articles employed as "finings" when artificial clarification is had recourse to. In the preparation or compounding of cordials, one of the first objects which engages the operator's attention is the production of an alcoholic solution of the aromatic principles which are to give them their peculiar aroma and flavor. {See No. 812 (The Aroma of Cordials).) This is done either by simple infusion or maceration, or by maceration and subsequent distillation, or by flavoring the spirit with essential oils. In the preparation of liqueurs, glycerine has been found to be admirably adapted for preserving the characteristic flavors of those compounds, and it has consequently become the great favorite of this class of manufactures. (See No. 725 (The Use of Glycerine in Wine).)

768. Cordials Made by Maceration, or with Essential Oils

768.    Cordials Made by Maceration, or with Essential Oils. When essential oils are employed to convey the flavor, they are first dissolved in a little of the strongest rectified spirit of wine, and when added to the spirit they are mixed up with the whole mass as rapidly and as perfectly as possible by laborious and long continued agitation. The stronger spirit may be reduced to the desired strength by means of clear soft water, or the clarified syrup used for sweetening. The sugar employed should be of the finest quality, and is preferably made into syrup before adding it to the aromatized spirit; and this should not be added until the latter has been rendered perfectly fine by filtering or fining. Some spirits, as anise seed, etc., frequently require this treatment, which is best performed by running them through a fine and clean filter, having previously mixed them with a spoonful or two of magnesia. By good management, cordials thus made will be perfectly clear and transparent; but should this not be the case, they may be fined with the whites of about 12 or 20 eggs to the hogshead, or by adding a little alum, either alone or followed by a little carbonate of soda or potassa, both dissolved in water. In a week or a fortnight the liquor will be clear.

769. To Make Doppelt Kummel or Caraway

769.    To Make Doppelt Kummel or Caraway. Dissolve separately, each in a little 95 per cent, alcohol, 1/2 drachm oil of anise, and 5 drops each of the oils of calamus, bitter almonds, and coriander; dissolve also 1 to 11/2 ounces oil of caraway in sufficient alcohol (95 per cent.) to make a clear solution. Incorporate these with 40 gallons French proof spirit; and add 10 pounds sugar dissolved in 5 gallons water.

770. To Make Anisette

770.    To Make Anisette. To 30 gallons French proof spirit add 4 ounces essence of star anise dissolved in 95 per cent, alcohol, and 105 gallons syrup of 10° Baum'e. Stir for 1/2 an hour, settle and filter.