1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

228

APPENDIX.

441. Ratafias. Every liqueui* made by infusions is called ratafia; that is, when the spirit is made to imbibe thoroughly the aro matic flavor and color ofthe fruit steejied in it; when this has taken place the liquor is drawn off", and sugar added to it; it is then filtered and bottled. 442. Ratafia of Cherries. Wild cherries, 10 lbs.; Morello cherries, 10 lbs.; cinna mon,2 drachms; mace,2drachms; brandy,8 pints; straw berries,2lbs.; raspberries,_2 lbs.; corianders,4 ounces,and 4 ounces ofsugar to every pint of juice. Crush the fruit; strain the juice through a sieve, and pound the stones, corianders, cinnamon, and mace, separately,and infuse the whole in a jar. To every pint of juice add 4 ounces of sugar; let it steejD for a month; filter it, and bottle for Juice of Morello cherries, 15 pints; peach leaves, 1 lb.; brandy,14 pints; cinnamon,3 drachms; cloves,1 drachm;- sugar, 8 lbs. Crush and strain through a sieve the pulp of your cherries; pound the stones; put them altogether in a pan on the fire, and give them one boil; when cold measure the juice; and when you have 15 pints add your peach leaves, cinnamon, and cloves, Avhich must have been previously bruised in a mortar,the sugar and brandy being added; put the whole into a jar; leave it for a month; draw it ofi", and bottle it. 443. Another Ratafia of Cherries.

444. Ratafia from four Fruits.

Morello cherries, 8 lbs.; wild cherries, 6 lbs.; raspber-