1869 Cooling Cups and Dainty drinks by William Terrington

73

and Liqueurs.

berries, 1 lb. raspberries, lib. red currants, and 21bs. of Morelia cherries, and 1 dozen apricot kernels (as they ripen); extract the clear juice, sweeten with white sugar-candy (pounded) — be sure not to make it like a syrup — then strain clear ; to every pint of juice add £ pint of pale brandy ; bottle for use. Liqueur de The, d la Russe . — To 1 pint of strong green tea (clear) add £ pint of lemon-juice (strained), i pint of pure rectified spirit, 1 quart of capillaire, and 2 drops essence of orange or lemon peel. Liqueur de The . — Make a syrup of 2^-lbs. of sugar to 2 quarts of water ; when clear, add 1 oz. hyson tea, and J oz. cowslip hyson ; gently heat, and, when nearly cool, strain with pressure; add 1 quart of pure spirit, or Scotch whisky, and 2 or 3 drops tincture of saffron, or green colouring. Liquodilla . — Thin peel of 4 sweet oranges and 2 lemons, in 1 pint of brandy or rum ; macerate a fortnight ; strain with pressure ; add the juice of the fruit, also 1 quart of clarified syrup. Lovage . — To 1 gallon of gin, mixed with 1 pint clear syrup, add a tincture made by macerating lib. of fresh-cut celery roots and 1 oz. of sweet fennel in pure spirit for two days ; strain by pressure ; add 1 drachm of oil of cinnamon, 30 drops oil of carraway seeds, well flavoured, and strain clear.