1869 Cooling Cups and Dainty drinks by William Terrington

80

Syrups

—

Ratafia de Brou de Noix.

15 young walnuts,

pint brandy, ^lb. sugar ;

ripe for pickling, 1

digest

for four months ;

press out the liquor ;

will be

filter

;

fit for use in six weeks. Ratafia de Cassis.

— Eipe black currants, 2Jlbs. ; cloves and cinnamon, of each 1

loaf-sugar, ljlb. ;

drachm

; proof spirit, 3 pints ;

digest three days ;

strain after cleaning. Almond Syrup.

— Beat 3 oz. of sweet and

almonds, blanched in a %

2

marble

of

bitter

oz.

add 2 tablespoonfuls of orange-

mortar to a paste ;

\ pint of cream, 1 pint of milk

flower water,

(thoroughly strain), with ^ pint of water ;

sweeten

with clarified syrup to the taste ; add \ oz. gum arabic, dissolved in the milk, and J oz. spirits of wine. Sirop d’ Absinthe. — Macerate for 24 hours, or more, in 3 pints of water, lib. of fresh worm- wood tops ( Artemisia absinthium ) ; strain with pressure ; add 4 pints of clarified syrup, and 1 tablespoonful of pure spirit. Sirop d’ Ananas. — 1- pint of pine-apple juice, fermenting two days with the residue of the fruit strain; add lib. of sugar; boil for three minutes ; skim, and strain clear. Sirop de Capillaire. — Take 4 oz. Canadian