1872 Cooling Cups and Dainty Drinks (Mixellany)

76 Syrups of peppermint \ oz.; add a few drops on sugar when required. Parfait Amour. —Infuse in 1 pint of spirits of wine ^ teaspoonful of vanilla powder; add the oleo-saccharum of 2 lemons and lib. of sugar ; colour with cochineal. Ratafia d'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 51bs. of sugar to 1 gallon of water ; strain with pressure and clear; colour light green with a mixture of indigo and saffron. Ratafia d'Abricots. —Boil lib. of apricots with 1-^lb. of sugar and 1^ quarts of water for ten minutes; when cool, add 1 pint of alcohol; digest two days; filter clear. Ratafia de Fmmboises. —lib. of raspberries, boiled for a quarter of an hour, with ^ pint of water and 21bs. of sugar; dissolve in 3 pints of water; add 1 quart of brandy. Ratafia de Groseilles. —Take lib. of red currants, lib. of white, well strained; the juice boiled five minutes with 2-jLlbs. of sugar, and dissolved in 3-| pints of water; when cool, add 1 quart of spirit; filter clear. Quince Liqueur. —Bruise 12 cloves and 3 oz.