Drinks, extracts and aroma's. Historical industrial recipes
Milk drinks
Very pleasant-tasting drinks that contain a lot of milk can be made by adding 100 to 150 cm³ of fruit lemonade syrup per 1 milk and then adding about 300 to 500 cm³ of sparkling water per liter. The drink is very thirst-quenching.With a low alcohol content, the milk drink is obtained when the lemonade syrup is replaced by liqueur, possibly by double the amount of sweet wine.
A healthy summer drink consists of the yolk of an egg, which is first stirred well with a few teaspoons of icing sugar, with about 200 cm³ of milk and then mixed with a liqueur glass of fine liqueur, cognac or arrak. The milk can be partially replaced by cream.
Further:
1 liter of milk is mixed with 50 cm³ of Kirschwasser and some ground vanilla. Now you add half a pineapple, which you have cut into very small pieces and make it sweet enough with sugar. The mixture is allowed to steep in a cool place for several hours.
Almond extract
| Bitter almond oil | 40 | dl |
| Alcohol | 1100 | dl |
| Water | 2500 | dl |
Almond flavor
| Bitter almond oil | 10 | dl |
| Alcohol | 400 | dl |
| Water | 590 | dl |
Imitation almond oil
| Benzaldehyde | 1,3 | dl |
| Alcohol | 16 | dl |
| Glycerin | 24 | dl |
| Water | 128 | dl |
Anise aroma
| Anise oil | 3 | dl |
| Alcohol | 75 | dl |
| Water | 22 | dl |
Caraway aroma
| Caraway oil | 2 | dl |
| Alcohol | 70 | dl |
| Water | 28 | dl |
Celery flavor
| Celery oil | 4 | dl |
| Alcohol | 70 | dl |
| Water | 26 | dl |
Thyme aroma
| Thyme oil | 3 | dl |
| Alcohol | 70 | dl |
| Water | 27 | dl |
Cinnamon flavor
| Cinnamon oil | 1 | dl |
| Alcohol | 35 | dl |
| Water | 14 | dl |
Ginger Beer extract
type: Dry Ginger Ale
| Dry Jamaica ginger-extract | 240 | g |
| Ginger oil | 4 | g |
| Sweet orange oil | 4 | g |
| Lime oil (distilled) | 2 | g |
| Mace oil | 0,5 | g |
| Coriander oil | 0,5 | g |
| Lemon oil | 0,5 | g |
Ginger Beer extract
type: Belfast
| Ginger oleoresin | 72 | g | |
| Chilli oleoresin | 16 | g | |
| Lemon oil (terpene free) | 108 | g | |
| Orange oil (terpene free) | 36 | g | |
| Cassia oil | 0 | ,3 | g |
| Artificial rose oil | 0 | ,1 | g |
| Clove oil | 0 | ,3 | g |
| Alcohol | 2 | l | |
| Water | 1 | ,2 | l |
Ginger lemonade
| Jamaica ginger powder | 4 | kg | |
| Spanish chili pepper | 0 | ,18 | kg |
| Lemon oil | 45 | g |
| Rose Geranium Oil | 6 | g |
| Bergamot oil | 4 | g |
| Cinnamon oil | 6 | g |
| Magnesium carbonate | 100 | g |
30 g of this extract are taken in 1 l of syrup. The syrup is diluted with 6 times the amount of sparkling water.
Real ginger ale
6000 l of water are heated to boiling and 300 kg of sugar are dissolved in it. 36 kg of finely powdered ginger and 10 kg of citric acid are added to the hot sugar solution, finally 220 g of powdered chilli pepper and the whole is boiled for another half hour.After this, 9 kg of good hops are added and the boiling continues for another 45 minutes. The evaporated water is now replenished, the solution is cooled by a refrigerating apparatus and the solution is allowed to stand still overnight, during which the insolubles settle.
The next day the clear solution is decanted or the whole is filtered.
The fermentation can now proceed in two ways. One tenth part of the whole solution is taken, this part is inoculated with good yeast and the liquid is left to ferment until all the sugar has disappeared. The yeast is then filtered off and the clear solution is added to the rest of the sugar solution. This mixture is now left to rest for at least 10 days.
In addition, the entire amount of liquid can be fermented. After about 10% of the sugar has fermented, the drink is cooled to 0℃ and the yeast is filtered off. After this, the liquid is also drained again in a clean sterile vessel and allowed to stand for 10 days. The drink is well saturated with carbon dioxide and poured into bottles.
Peppermint flavour
| Peppermint oil | 3 | dl | |
| Alcohol | 70 | dl | |
| Water | 27 | dl |
Coke lemonade
| Coca extract | 120 | dl | |
| Cola extract | 60 | dl | |
| Orange essence | 45 | dl | |
| Lime juice | 750 | dl | |
| Ginger beer extract | 20 | dl | |
| Alcohol | 250 | dl | |
| Sugar | 2500 | dl | |
| Water | 1500 | dl |
The extracts are mixed with the alcohol, the water and the orange essence. The mixture is allowed to stand for several days, shaking from time to time. The solution is then filtered and the lime juice, ginger beer extract and sugar are added.
Orange extract
| Orange oil | 6 | ½ | dl |
| Alcohol | 21 | ½ | dl |
Orange oil emulsion
| Gelatin | 1 | dl | |
| Water | 64 | dl | |
| Sugar | 96 | dl | |
| Invert sugar | 240 | dl | |
| Terpene-free orange oil | 5 | dl |
Lemon aroma
| Lemon oil | 5 | dl | |
| Alcohol | 95 | dl |
Imitation lemon aroma
| Citral | 5 | dl | |
| Alcohol | 96 | dl | |
| Water | 189 | dl |
Lemon extract (terpene free)
| Lemon oil | 1350 | g | |
| Citral | 25 | g | |
| Alcohol | 6 | l |
On 1 l sugar syrup one takes 10 g of this extract.
Lemon emulsion
| Gum arabic | 13 | dl | |
| Terpene-free lemon oil | 20 | dl | |
| Lemon oil | 20 | dl | |
| Glycerin | 40 | dl | |
| Water up to | approx. | 1000 | l |
Vanilla aroma
Real vanilla flavor is made by extracting vanilla pods with diluted alcohol. One can also make a solution of pure, true oleo-vanilla rosin, eg, a 3 to 5 percent solution in diluted alcohol, depending on the price one wants to spend.Usually, artificial vanillin is used. The smell is then corrected with coumarin. The ratio of vanillin to coumarin ranges from 2:1 to 5:1.
| Vanillin | 2 | dl |
| Coumarin | 0,4-1 | dl |
| Alcohol | 32 | dl |
Often part of the water is replaced by pure glycerine and by a sugar solution. The quantities are determined according to taste. It is of the utmost importance to take raw materials with the purest possible taste. Often, to combine good taste and lower price, a mixture of real vanilla and artificial vanillin is used, e.g.
| Alcohol | 60 | dl |
| Vanillin | 6 | dl |
| Coumarin | 2 | dl |
| Oleo vanilla resin | 4 | dl |
| Glucose 43° Bé | 60 | dl |
| Sugar color | 4 | dl |
| Water | 50 | dl |
Vanilla extract
The vanilla pods are cut into pieces and extracted at normal temperature with 60% pure alcohol. The sticks are left in the alcohol until they no longer give off. Then the solution is removed and it is now allowed to add glycerin or sugar to the extract.Furthermore, one can extract the vanilla pods with carbon tetrachloride; the solvent is then evaporated and the remainder now consists of 10% vanillin and 72% resin (oleoresin), which is sold as such.
For certain purposes, the vanilla pods can also be extracted with pure glycerine.
Vanilla sugar
The sugar is mixed with the extract obtained from vanilla pods by extraction with strong alcohol, or the pods are ground extremely fine and this powder is mixed with the sugar.The artificial vanillin is simply mixed with icing sugar and a vanilla sugar with a very intensive taste and smell can thus be made, which, of course, is never as fine as the real thing.
Sarsaparilla extract
| Wintergreen oil | 4 | dl |
| Sassefras oil | 4 | dl |
| Anise oil | 1 | dl |
| Alcohol | 80 | dl |
| Pumice stone powder | 4 | dl |
| Sugar | 8 | dl |
| Water | 40 | dl |
| Sugar color | 1 | dl |
The rest of the alcohol is diluted with the water and the sugar color is dissolved in it. Now the diluted alcohol is mixed with the alcoholic solution and filtered through filter paper.
About 10 g of extract are used for 1 l of sugar syrup.
Cobblers
A glass is about half filled with small pieces of ice. A lot of wine is poured on top, sweetened with lemonade syrup, the taste is enhanced with liqueur and small pieces of fruit are placed on top of the mixture.Examples:
-Sherry, lemon juice syrup, angostura bitter, orange.
-White wine, cherry syrup. lemon juice, cherries.
-Red wine, lemon syrup. bishop essence, blood orange.
-Port wine, lemon syrup, Kirschwasser, half apricots.
-Madeira, lemon syrup. maraskino, banana slices.
-Moselle wine, strawberry syrup. brandy, small strawberries.
You can also make all possible combinations to your own taste with other types of wine and liqueur with the fruits that go with it.
Cobbler
Flips
For example, one mixes an egg yolk with 20 cm³ of cream, 20 cm³ of Madeira, juice of two large oranges or half to a whole grapefruit, a grain of salt and some Worcestershire sauce with finely crushed ice. Fill into a glass and add some ground coffee or nutmeg on top of the mixture.
One can mix an egg yolk with a tablespoon full of orange syrup or the juice of an orange with ice, add a little liqueur and then fill with champagne.
You can also mix egg yolk with tomato juice or pineapple juice and further with wine, sugar, salt and some pepper. The number of possibilities here is virtually unlimited.
Alcohol-free flips
Fruit vinegar drinks
Mix 2 dl of 3 to 4 % vinegar with 1 dl of fruit syrup and take 1 tablespoon full of this in a glass of water.The drink is made from fresh fruit by mixing 2 dl fruit juice with 2 dl vinegar and 1 dl sugar cold or hot.
Non-alcoholic orange bowl
The peel of an orange is rubbed on 50 g of broken sugar, so that the oil is absorbed by the sugar. The flesh of 2 oranges is cut into pieces and these two components are now mixed with 75 g of raspberry syrup, a little lemon juice, 250 cm³ of water and 750 cm³ of sparkling water. The drink is well cooled.Non-alcoholic strawberry bowl
½ l chopped small strawberries (optionally wild ones), mixed with 75 g icing sugar, 100 g strawberry syrup, a little lemon juice, 125 cm³ water and 1000 cm³ sparkling water.
pineapple bowl
Mix and cool 500 g pineapple with 250 g sugar, 3 bottles of wine, ½ l to ¾ l sparkling water or champagne with the addition of a little arrak.strawberry bowl
Mix 1 kg of strawberries, 400 g of sugar and the juice of a whole lemon with 4 bottles of white wine and add a little red wine.Raspberry bowl
Mix 1 kg of raspberries with 350 g of sugar, 3 bottles of white wine and ½ 1 of water.Orange bowl
Mix 6 large oranges with 300 g sugar, the juice of half a lemon, 3 bottles of white wine, ½ l sparkling water or champagne and add some finely chopped orange zest.California mixed fruit bowl
Mix the contents of a whole can of Californian mixed fruit with 250 g of sugar, a little lemon juice, 3 bottles of white wine, ¾ l sparkling water or champagne and a little maraskin liqueur.Peach bowl
Mix 4 to 10 peaches, depending on the size, with 350 g of sugar, 4 bottles of white wine and some Kirschwasser.Our Lady's Bedstraw bowl
A large bundle of Our Lady's bedstraw, freshly picked, is mixed with 300 g sugar, a little lemon juice, 3 bottles of white wine and ½ l sparkling water or champagne.
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