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Sarsaparillia Syup
In old cowboy movies, if ardent spirits weren't a consideration, a cold glass of Sarsaparilla was a satisfactory choice. Today, it's pretty hard to find a bar that serves Sarsaparilla, but Root Beer is a pretty close approximation but not the same thing. The recipe below is an example of this early drink.
Sarsaparillia Syup
- Sarsaparilla, powder
- 8 oz
- Licorice Root, powder
- 8 oz
- Oil of Anise
- 10 drops
- Oil of Wintergreen
- 10 drops
- Oil of Cinnamon
- 2 drops
- Sugar
- 6 lbs
- Water, to make
- 2 qt
Instructions:
Digest the roots for 12 hours in 2 quarts of warm water, and then place them in a percolator and obtain 2 quarts. If needed as sufficient water to the percolator to get the required volume. Dissolve the sugar in the percolate, using gentle heat if needed. When the syrup is cold, take a little sugar and rub the oils to make a loose paste and then add this to the syrup. Stir to dissolve, so not use heat.
Digest the roots for 12 hours in 2 quarts of warm water, and then place them in a percolator and obtain 2 quarts. If needed as sufficient water to the percolator to get the required volume. Dissolve the sugar in the percolate, using gentle heat if needed. When the syrup is cold, take a little sugar and rub the oils to make a loose paste and then add this to the syrup. Stir to dissolve, so not use heat.
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