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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.

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
In making all these aroma solutions, the oil is first dissolved in the pure alcohol and then the water is carefully added; since the solubility of oils is different, in some cases less water must be added. When the solution should be absolutely clear, add a little magnesium carbonate, approximately the amount of the oil, and filter.

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
The mixture is finely ground in a mortar with 120 g of magnesium carbonate. After this, 4 liters of alcohol are added and everything is finely rubbed with the alcohol. Then 4 l of water are added and stirred well for 2 hours, finally 60 g of kieselguhr and filtered through dense filter paper. The filtrate develops a very fine taste over time. 30 g of extract are taken on 1 l of syrup.

Ginger Beer extract
 type: Belfast

Ginger oleoresin 72
Chilli oleoresin 16
Lemon oil (terpene free) 108
Orange oil (terpene free) 36
Cassia oil 0 ,3 g
Artificial rose oil 0 ,1 g
Clove oil 0 ,3 g
Alcohol 2
Water 1 ,2 l
15 g of extract are taken on 1 l of ordinary syrup.

Ginger lemonade

Jamaica ginger powder 4
Spanish chili pepper 0 ,18 kg
The powders are mixed and moistened with alcohol so that the powder is not wet. The mixture is allowed to stand for 4 hours, then put in a filter and let 10 l of alcohol soak through. To the solution is now added 60 g of ginger oleoresin and then 1 kg of extremely fine pumice stone powder and shaken for 12 hours. Then 14 liters of water are added, 1 liter at a time while shaking well. After adding all the water, let stand for 24 hours and then add:
Lemon oil 45 g
Rose Geranium Oil 6 g
Bergamot oil 4 g
Cinnamon oil 6 g
Magnesium carbonate 100 g
To do this, the oils are rubbed together with the magnesia in a mortar and 250 g of the mixture and 60 g of alcohol are added. Finally, everything is filtered.

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
Alcohol 70
Water 27

Coke lemonade

Coca extract 120
Cola extract 60
Orange essence 45
Lime juice 750
Ginger beer extract 20
Alcohol 250
Sugar 2500
Water 1500
Caramel (sugar color) as desired.

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
The mixture is allowed to stand overnight, then filtered. This extract can be made terpene-free by dissolving it in less strong alcohol, whereby the terpenes separate. A non-alcoholic extract is obtained by mixing 20% ​​orange oil with 80% pure, tasteless salad oil (cotton kernel oil).

Orange oil emulsion

Gelatin 1
Water 64
Sugar 96
Invert sugar 240
Terpene-free orange oil 5
The gelatin is dissolved in the water. Then the sugar is added and heated until dissolved, followed by the invert sugar and the essential oils. The emulsion is homogenized.

Lemon aroma

Lemon oil 5
Alcohol 95
Other essential oils such as orange oil, caraway oil, lime oil, peppermint oil and wintergreen oil are also usually made into 5-pc solutions in alcohol.

Imitation lemon aroma

Citral 5
Alcohol 96
Water 189
Glucose syrup can also be added to this solution.

Lemon extract (terpene free)

Lemon oil 1350
Citral 25
Alcohol 6
The mixture is put in a churn and stirred with the churning stick for 2 hours. After this, 4 liters of water are added very slowly, which should take 2 hours; then stirring is continued for 2 hours. Finally, one liter of water is added. The entire operation should take about 10 hours. After this, half a liter of alcohol is added, left to stand for 48 hours and filtered.

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
40 dl
Water  up to approx. 1000 l
Glucose syrup can also be added to this solution.

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
Water as much as corresponds to the price to be spent, at most until the solution threatens to become cloudy.

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
The flavors are dissolved in the alcohol at 50℃. To this is added the solution of the syrup and the color in the water.


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 essential oils are dissolved in half of the alcohol, one after the other. This solution is now thoroughly rubbed in a mortar with the pumice stone powder and the sugar.

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.


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.
 -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.


By flips we mean mixtures of egg yolk and cream with fruit juices and wine or liqueur.

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

You can vary with all other fruit juices and you can also take the whole egg; beat the egg white until foamy if desired.

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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