1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD ANT) BARKEEPER S MANUAL.

25

— RUM SHRUB.

67.

Substitute brandy instead of rum in the above receipt. Sometimes orange juice is used instead of lemon. Consid- erable time should be allowed for this to stand after corking.

68.— CHERRY SHRUB.

This is Put them into a pot, and place this in another of iron, contain- ing water ; hang this over a fire to extract the juice from the fruit ; strain and add sugar. When ready for bottling add spirits, either brandy or whisky. Of the latter Monon- gabela is preferable, a gill to each pint. made of the sour cherry after it has ripened.

— CURRAXT SHRUB.

69.

Boil the curarnts and add the syrup of a pound of su gar to a pint of the juice after it has been strained. Add before cooling two gills of spirits to a quart of the shrub.

70.— RASPBERRY SHRUB.

To one quart of raspberry syrup add a third of vinegar ; and to every pint of the shrub put a wine glass of brandy.

71.— JULEPS.

Of all the productions of the bar the julep is, without question, the clief cVceavre. It is essentially and originally American, and is made to perfection in the Southern States where it is universally popular. The varieties are numer- ous ; but the mint julep is deservedly the most celebrated

72.— MINT JULEP.

f

Fill a large bar glass with thinly shaven ice ; place on top a few sprigs of fresh mint and a tablespoonful of white sugar ; pour in a wine glass and a half of the finest Cognac add a few berries and a couple of slices of orange. Shake this well ; dash with port wine or Jamaica rum. Sprinkle