RECIPE OF THE COCONUT FRUIT(S) FLAVORED BRANDY

Abstract: A coconut fruit flavored brandy is made from a combination of cocnut brandy, prunes, raisins, apples, yeast, calamansi fruit, honey and jackfruit meat.

Description: DESCRIPTION RECIPE OF THE COCONUT FRUIT(S) FLAVORED B ANDY Ingredients 3 gallons of coconut brandy 9 lbs. of sweet dried pitted prunes 9 lbs. of sweet, dried raisins 3 doz. large, sweet, delicious apples Us oz. of yeast (Fleisch ann, will do) 3 doz. calamansi fruits 2 quarts to gallon of honey, maybe added depending on the desired sweetness of the brandy 10 lbs. of the thinly sliced Jackfruit meat gallon of apple cider Procedure Wash the prunes, apples and raisins and jackfruit meat * . Separate the meat of the prunes from the seeds and crack open the pits for the syrup inside the pits Cut the apples into long, thinly slices for easy mixing and mashing. Be sure to include the peelings. Cut the calamansi fruits and press out the juice into a container. Mix the thin slices of apples, prunes, raisins and the prune' pits with the syrup, the calamansi juice and the thin slices of jackfruit meat in a clean, large enamel pot or crock pot. Add the apple cider to the mixture of ingredients and mash the mixture together very well several times during the day with a strong wooden spoon. Dissolve the yeast (1 oz) in 1 cup lukewarm water and add to the entire mixture. Yeast maybe dis¬ solved in lukewarm apple cider. SUB S TITUTE SHEET Add 2 quarts to gallon of pure honey depending on desired sweetness. In fact, 1 gallon of honey could be ideal for those who desire a sweeter than usual brandy. Add the three gallons of coconut brandy to the entire mixture of ingredients. Cover tight in an earthen clay jar and or oakwood barrel and let the mixture stand in a warm place (65-75 degrees temperature) for two months, even three to allow for full fermentation. At the end of two (three) months, strain the the brandy through a sieve of fine cotton cloth a couple of times until the brandy is sharply clear (with no traces of sediments) Siphon off the clear brandy into the bottle and let it age in the cellar or room with warm temperature (65-75 degrees temperature) for at least 12 months or 1 year. The older this type of brandy, the smoother and the better it will taste. This type of brandy will make you feel and think you are walking on air. It has no after taste effect or hangover effect. SUB S TITUTE SHEET

Claims: CLAIMS This inventor of the Coconut Fruit(s) Flavored Brandy hereby claim the following: 1. novelty and originality of the Coconut Fruit (s) Flavored Brandy due to the fol¬ lowing : - the coconut brandy made from coconut juice (toddy) has never been used before in the making of fruit flavored brandy such as prune flavored brandy, raisin flavored brandy, blackberry flavored brandy, apple flavored brandy, pear flavored brandy, coffee flavored brandy, etc. - the jackfruit meat has never been used before in the making of fruit flavored brandy - the jackfruit meat has never been used before in the making of fruit flavored brandy made of raisins, prunes, apples, peaches, pears, apple cider, either in combination with one of each of these fruits or in combination with all of these fruits the use of calamansi juice has never been used before in the making of fruit flavored brandy such as those fruits (raisins, prunes, apples, peaches, apple cider, honey, etc) mentioned in this invention or in the making of coconut fruit(s) flavored brandy the Coconut Fruit(s) Flavored Brandy using the combination of fruits mentioned in this invention has never been made or produced before SUBSTITUTE SHEET - the combination of coconut brandy, jackfruit meat and calamansi juice has never been used before in combi¬ nation with raisins, prunes, syrup from the pits of prunes, apples, apple cider or honey in the making of fruit(s) flavored brandy 2. the improvements in the making/production of the Coconut-Brandy which include: - the Coconut Fruit(s) Flavored Brandy Recipe - the claims as to novelty and originality of the invention 3. the Coconut Fruit(s) Flavored Brandy per se is my invention 4. the combination (mixing) of the Coconut Brandy (toddy) with jackfruit meat, calamansi juice to produce Coconut Fruit Flavored Brandy is my invention 5. the combination (mixing) of the Coconut Brandy with all the fruits mentioned in the recipe to produce many fruit flavored Coconut Fruit(s) Flavored Brandy is my invention 6. the mixing of individual fruit mentioned in the recipe to produce single fruit flavored Coconut Fruit Flavored Brandy is my invention the Lidman Coconut Fruit(s) Flavored Brandy (single fruit flavored or transparent colored) as well as the (multi-fruit flavored or dark or purpled colored brandy) is fermented from natural fruits with no water, no sugar, no chemical, no artificial color and no artifi¬ cial flavor added SUBSTITUTE SHEET that both the single fruit flavored brandy * (transparent colored) and the multi-fruit flavored (dark colored) Lidman Coconut Fruit(s) Flavored Brandy can be served as straight drinks or a mix for other drinks such as cherry, spumantis, chianti, chablis, bollas, mineral water, cold or hot tea with lemon, plain tea, coffee (brewed or instant) apple juice, gin, hawaiian punch, cranberry juice, grapefruit juice, grapejuice, 7-Up, pineapple juice, Coca Cola, Pepsi Cola, Ginger Ale, egg yolk (well beaten), whiskey, rum, cream, orange juice. su SHEET OMPl

Inventors: MACALBE LIDMAN LEONIDA L, MACALBE, LIDMAN, LEONIDA, L.
Applicants: MACALBE LIDMAN LEONIDA L, MACALBE, LIDMAN, LEONIDA, L.
Application year: 1983
Main classification: C12G3
IPC codes: C12G3