1864 Bar Tender's Guide price $2 00 by Jerry Thomas

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APPENDIX.

441. Ratafias.

Eveiy liqueur made by infusions is called ratafia; that is, when the spirit is made to imbibe thoroughly the aro matic flavor and color ofthe fruit steeped 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,2 drachms; brandy,8 pints; straw berries, 2lbs.; raspberries,2lbs.; 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, sej^aratcly, and infuse the whole in a jar. To every pint of juice add 4 ounces of sugar; let it steep for a month; filter it, and bottle for 443. Another Ratafia of Cherries, 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 h.ave 15 pints add your peach leaves, cinnamon, and cloves, which must have been previously bruised in a mortar,thesugar and brandy being added; put the whole into a jar; leave it for a month; draw it off, and bottle it. 444. Ratafia ftom four Fruits. Morello cherries, 8 lbs.; wild cherries,6 lbs.; raspber-

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