Liqueurs

Chartreuse liqueur from Erken 1914: a cooled sugar syrup mixed with 1 liter of spirits, chartreuse essence and green coloring, then poured into bottles.

Curaçao I from Erken 1914: a syrup of 1¼ kg sugar mixed with about 1.3 l spirits and an essence of oils and tinctures; colored with caramel, aged 8 days.

Curaçao II from Erken 1914: a syrup of 1 kg sugar and 1 l water mixed with 1 l spirits and an essence of oils and tinctures, colored with caramel.

Bird cherry liqueur from Erken 1914: crushed bird cherries and cherries steeped in cognac for 2–3 weeks, strained, mixed with cold sugar syrup and bottled.

Strawberry liqueur from Erken 1914: 1 kg strawberries steeped 8 days in fine spirits or rum; the strained juice is blended with cooled syrup and bottled.

Cocoa liqueur I from Erken 1914: cocoa cooked, mixed cold with spirits and vanilla, left 4–6 days, combined with sugar syrup and matured 2–3 weeks.

A simple cocoa liqueur from Erken's Big Cookbook (1914): vanilla syrup, glycerine, white cocoa essence and 1 liter of spirits, added before bottling.

Cherry liqueur from Erken 1914: a boiled sugar syrup blended cold with sour cherry juice, 1 liter of spirits and 4 drops of almond oil.

Liqueur from Erken 1914: 1 kg blackcurrants or bird cherries steeped 6 weeks in rum or spirits with sugar and water, stirred daily, strained and bottled.

Homemade Swedish punsch: sugar syrup infused with vanilla and lemon peel, mixed with lemon juice, arrack, and cognac. Erken, Stor kokebok 1914, p. 625.