Bengal Cocktail
A historical recipe from Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly v, by Edward Spencer (1897).
A historical recipe
Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious, by Edward Spencer (1897). Project Gutenberg eBook #43278.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- one tablespoonful of pine-apple syrup
- one wine
Method
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- Fill tumbler half full of crushed ice.
- Add thirty drops of maraschino, one tablespoonful of pine-apple syrup, thirty drops of curaçoa, six drops of Angostura bitters, one wine-glassful of old brandy.
- Stir, and put a shred of lemon peel atop.
Plating
Cookware for this recipe
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Vegetable peeler
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Wooden spoon