1869 Cooling Cups and Dainty drinks by William Terrington

7 6

Syrups

add a few drops on sugar when

°f peppermint | oz. ;

required.

— Infuse in 1

Parfait Amour.

pint of spirits of

wine

teaspoon fill of vanilla powder ;

add the

of 2 lemons and lib. of sugar

oleo-saccliarum

colour with cochineal.

Ratafia cV Angelique. — Take 5 oz. fresh-cut an- gelica root, and 2 oz. bruised juniper berries; macerate ten days in 1 gallon of pure rectified spirit ; add a syrup made of 5 lbs. of sugar to 1 gallon of water ; strain with pressure and clear ; colour light green with a mixture of indigo and saffron. Ratafia cl’Abricots. — Boil lib. of apricots with of sugar and 1^ quarts of water for ten 1 jylb.

; when cool, add 1 pint of alcohol ;

minutes

digest

two days

filter clear.

—

;

Framboises.

of raspberries,

Ratafia

lib.

cle

pint of water

boiled for a quarter of an hour, with

dissolve in 3 pints of water

and 21bs. of sugar ;

add 1 quart of brandy. Ratafia de Groseilles.

— Take lib. of red currants,

the juice boiled five

lib.

of white, well strained ;

of sugar, and

dissolved in

minutes with

2-|-lbs.

when cool,

add

quart of

pints of water ;

1

3ij>

filter clear.

spirit

— Bruise 12 cloves and 3 oz.

;

Quince Liqueur.