1869 Cooling Cups and Dainty drinks by William Terrington

64

Syrups

bitter almonds, lib. of bruised sugar-candy; will be ready for use in two months. Cherry Brandy, No. 4 (cl la Hall). — Take lOlbs. Morello cherries, 1 Olbs. wild cherries, 2lbs. straw- berries, 21bs. raspberries, 8 pints of brandy, 4 oz. of sugar to every pint of juice. Bruise the cherries and stones together in a mortar, smashing the ; mix all the ingredients together well, mace- It may require more sugar, but that will depend on the ripeness of the fruit ; if too acid, add 2 oz. more sugar to every pint of liquor ; then strain clear and bottle. Carraway Brandy. — Steep 1 oz. of carraway seeds (bruised) in 1 pint of brandy ; in one week rate for one month, in a covered jar. stones ; add the rest of the fruit, which bruise also ; then 2 drachms of coriander seeds and 1 drachm of mace

strain ; add 6 oz. of loaf sugar. Currant, Blade, or Red Brandy. of black or red currants, and fill

— Take 1 quart up with brandy

add sugar to taste. — Bruise 1 oz. of ginger; add — Dissolve J drachm oil of strain ; add syrup.

in two months strain ;

Ginger Brandy.

1 bottle of brandy ;

Juniper Brandy.

juniper in (or brandy) add Jib. of sugar dissolved in 1 quart of water. Lemon Brandy. — Steep the thin peels of 6 1 quart of pure spirit