Classic Mixology: Cocktail & Mixed Drink Recipes

Manual for the Manufacturer of Cordials

by Christian Schultz

New York: Dick & Fitzgerald, 1862

Manual for the Manufacturer of Cordials


The Author of the following work, in presenting it as a useful and valuable practical Manual to Manufacturers, Distillers, and Dealers in Cordials, Liquors, etc., in this country, thinks, that long experience as a practical distiller and vender of the above articles, gives him strong claims to the favorable considerations of the public at large.

A close and uniform practice of fifteen years in Switzerland, as well as in the city of New York; a thorough acquaintance with tbe method used in the best distilleries in Paris and Bordeaux; and manufacturing, as he has been, for many years for wholesale houses in this city, he flatters himself that in this Manual he has furnished all the facilities necessary, the recipes used, and the directions required, for the best preparations of the most celebrated Cordials, Liquors, Syrups, etc., ever yet introduced. The book contains the easiest, shortest, and the most economical manner of preparing the various articles; the style is concise and clear, so that it can be readily comprehended, and its matter, with great method and order, is alphabetically arranged under proper heads and references. Measures and weights referred to are those of the United States.

The Author, in this compendium, did not deem it necessary to describe the raw materials generally used in macerating and distilling. Such a description would only unnecessarily enlarge the work, thereby increasing the price, with but little or no advantage to the reader. A well informed and practical druggist will at once be able to understand, and properly furnish, the articles contained in each recipe.

The first to be described are the "Manufacturing Instruments" for without these nothing can be effected. The arrangements and preparations of the articles described in this work, do not contemplate an expensive and costly apparatus, nevertheless the author recommends that the best materials and most substantial instruments should be provided, by reason of their durability, and the certainty of obtaining in its perfection a good product.

The instruments deemed indispensable in the process of distilling are as follows:—first, a furnace; second, two boilers of tinned copper; third, a copper skimmer; fourth, a few filter-bags, filtering-holders, and a percolator; fifth, tubs and pails for various uses; sixth, measures from one gallon to that of the smallest; seventh, weights and scales; eighth, areometer; ninth, funnels; tenth, alcohol lamps, with tinned dishes for different colors of bottle wax; eleventh, a cork-press and syphon; twelfth, casks, demijohns, bottles.

Those who wish to engage in this business on a large scale, would do well to purchase a brass mortar; one of iron would often change the color of the material; one of stone is required for the preparation of syrup of orgeat. Sieves must also be provided for separating the coarse powdered materials from the fine, and a large knife for cutting and preparing roots, etc., etc., for the powdered state.

Necessary Preparations.—There should always be on hand, well clarified white and brown sugar syrups, put up in well-corked demijohns and labelled. Clean spirit, or rectified whiskey, alcohol of 95 per cent.; sugar coloring for brandies, rum, etc.; tincture of turmeric, for essence of peppermint; tincture of cochineal for red cordials. All other colors prepared when wanted. Flavoring essences can be prepared in some larger quantity when wanted, and put up in bottles, labelled for further use.

Fruit syrups, such as raspberry, strawberry, etc., are prepared in summer; others, such as orgeat, gum, sarsaparilla, etc., at any season.

In preparing the following work, the author has had in view brevity and utility. He believes that such a Manual is much wanted in the business of distillation, and has spared no pains, which thorough experience and a practical knowledge of the subject could bring to his aid. It contains four hundred improved recipes of the various preparations now known, and each one can be readily referred to from the excellent alphabetical arrangements adopted.

To the liberal patronage and favorable consideration of his friends and the public at large, he most respectfully submits the result of his labors.

New York, January 2, 1862.