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

CDEEAJST SHEDB.

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153. Soda Negus.

A most refreshing and elegant beverage,particularly for those who do not take punch or grog after snipper, is thus made: Put half a pmt of port wine, with four lumps of sugar, three cloves, and enough grated nutmeg to cover a shil ling, into a saucepan; warm it well, hut do not sufier it to boil; pour it into a bowl orjug,and upon the warm wine decant a bottle of soda-water. You will have an effer vescing and delicious negus by this means. 154. Cherry Shrub. Pick ripe acid cherries from the stem, put them in an earthen pot; place that in an iron pot of water; boil till the juice is extracted; strain it through a cloth thick enough to retain the pulp, and SAveeten it to your taste. When perfectly clear, bottle it, sealing the cork. By first jAutting a gill of brandy into each bottle, it will keep through the summer. It is delicious mixed wdtb water. Irish or Monongahela whiskey will ansAver instead of the brandy,though not as good.

155. "White Currant Shrub.

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Strip the fruit, and prepare in a jar, as for jeUy; strain the juice, of which put tAvo quarts to one gallon of rum, and two pounds oflump-sugar; strain through ajelly-bag.

156. Currant Shrub.

1 lb. of sugar. 1 pint of strained currant juice.

Boil it gently eight or ten minutes, skimming it well; take it ofi", and Avhen lukewarm, add half a gill of brandy to every pint ofshrub. Bottle tight.