1869 Cooling Cups and Dainty drinks by William Terrington

and Liqueurs.

79

Or to 1 pint of rum add | gill each of lemon and orange juice, a small quantity of the peel, and sweeten to taste. Sirop de The. — Make an infusion of 1 oz. of black tea and 3 oz. of green, with 1 pint of water add 1 lib. of sugar, and \ pint of pale brandy strain while warm. Ratafia d’Ecorces. — The thin peel of 2 Seville oranges ; tincture of saffron, 1 drachm ; neroli, 1 drop ; proof spirit, 1 quart ; sugax-, 1 lb. ; digest for two days. Ratafia de Gh'enoble. — Take Gibs, of black-heart cherries and 21bs. of clean cherry leaves, half the peel of a citron or Seville orange ; well bruise the cherries, breaking the stones ; put the mixture in a jar ; add the clean leaves, a lemon-peel, and 2 quarts of brandy cover in 18 hours ; strain ; if not sufficiently flavoured, pour on for another twelve hours. Ratafia de Cafe. — Fresh roasted coffee, fib. ground ; pounded loaf-sugar, Mb. ; proof spirit, or brandy, 2 pints ; digest for one week ; filter and bottle. Ratafia de Cliocolat. — Fresh-roasted cocoa-nuts, lib. ; proof spirit, h gallon ; digest for a fortnight'; strain ; add of loaf-sugar, 1 £lb. ; tincture of vanilla, 30 drops.