1862 The Bartender's Guide price $2,50 by Jerry Thomas

187

KATAFIA DE FKAMBOISES.

302. Ratafia de Cafe.

(Ratafia of CoEfee.)

10 lbs. of roasted Moclia coffee. Ground ;

macerate for 8 days in 4 gallons of alcohol, 95

add 20 lbs. of sugar dis-

per cent, (see No. 5) ;

strain ;

(See No. 3.)

solved in 4f gallons of water.

Filter.

303. Ratafia de Cassis.

(Ratafia of Black Currants.)

The juioe of 12 lbs. of black currants, boiled for 5 minutes with 20 lbs. of sugar, and 4J gallons of water, then add 4 g&llons of alcohol, 95 per cent. Filter. (See No. 3.)

304. Ratafia de CoingS.

(Ratafia of Quinces.)

49 quinces, grated. Macerate for 8 days with 4 gallons of alcohol, 95 per cent, (see No. 5) ; press ; add 20 lbs. of sugar dissolved in 4^ gallons of water. Filter. (See No. 3.)

305. Ratafia de Flenrs d' Oranges.

(Ratafia of Orange

Flowers.)

4| lbs. of fresh orange flowers. Macerate for 8 days with 4 gallons of alcohol, 95 per cent, (see No. 5) ; strain, press ; add f of a gallon of double orange-flower water and 20 lbs. of sugar dissolved in 4 gallons of water. Filter. (See No. 3.)

306. Ratafia de Framboises.

(Ratafia of Raspberries.)

12 lbs. of raspberries, the juice of them boiled for 5 min- utes with 20 lbs. of sugar; dissolve in 4| gallons of water; strain, add 4 gallons of alcohol, 95 per cent. Filter. (See No. 3.) ^ •