Bengal Cocktail
A historical recipe from The Flowing Bowl A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and Reminiscen, by Edward Spencer (1903).
A historical recipe
The Flowing Bowl A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and Reminiscences, by Edward Spencer (1903). Project Gutenberg eBook #57179.
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 teaspoonful of pine-apple syrup
- one wine
Method
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- Thirty drops of maraschino, one teaspoonful of pine-apple syrup, thirty drops of curaçoa, six drops of Angostura bitters, one wine-glass of old brandy.
- Mix, etc., and add peel.
Plating
Cookware for this recipe
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Vegetable peeler