Liquodilla

Class: Liqueur

Source: Rum Distiller's Manual (1855)

Ingredients

1 Gallon Rum

6 Orange Peels

6 Lemon Peels

1 lb White Sugar

Juice of 5 Oranges

Juice of 7 Lemons

Instructions:
Take the thin peel of six oranges and six lemons, and steep them in one gallon of rum; close stop for two or three days; then take six quarts of water and three pound of white sugar; clarified with the white of three eggs. Let it boil a quarter of an hour; then stain it through a fine sieve, and let it stand till cold. Strain the rum from the peels, and add the juice of five oranges and seven lemons to each gallon; keep it close stopped up six weeks, then bottle it.

Notes:
Liquodilla would have been made with high proof rum. The size of the lemons and oranges would be smaller than today's mutant fruit, so you might want to cut back, but today's tastes, compared to those of the 1800's would probably make this drink fine using the proportions given.

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