1872 Cooling Cups and Dainty Drinks (Mixellany)

and Liqueur8. 73 berries, lib. raspberries, 1 lb. red currants, and 21bs. of Morella cherries, and 1 dozen apricot kernels (as they ripen); extract the clear juice, sweetenwith 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, a la Russe. —To 1 pint of strong green tea (clear) add J pint of lemon-juice (strained), \ 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 2Jlbs. 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.